Apr 3, 2008
Roasted Rack of Lamb with Mint Chimichurri
- 1 cup mint leaves
- 1 jalapeno, seeded, roughly chopped
- 1 small shallot, chopped
- 1 garlic clove
- 1 tbsp red wine vinegar
- olive oil
- a pinch of sugar
- kosher salt and cracked pepper
- 1 1/2 lb rack of lamb–about 8 rib racks, then cut in half to make 2 fours
- Preheat the oven to 450 F.
- In a blender combine the mint, jalapeno, shallot, garlic, vinegar, and 1/4 cup olive oil. Add the sugar. Puree.
- Season with salt. Set aside.
- Heat 1 tbsp of olive oil in a large oven proof skillet.
- Season the lamb generously with salt and pepper.
- Brown the lamb racks, fat side down. Briefly sear the other side and then return to the fat side.
- Place in the oven to roast for 12 minutes.
- Remove from the oven. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
- Serve with the sauce.
Very delicious with the sauce. This a food and wine recipe. When david and i made this we found the lamb much closer to rare than medium rare so you may want to keep it in the oven a little longer.