Don’t you love it when you can pretend to be a chef for one night and make something really high-end and fancy but yet is super easy to execute?
A rack of lamb is the perfect example of that. Â That is the beauty of a really good cut of meat, it doesn’t need to marinate or simmer for hours, nor does it require a ton of sauce, it’s just good on it’s own. Â Providing that you cook it right, which is basically all I am doing here, is giving you instructions to cook it properly.
Ok the chimichuri is pretty awesome I am not gonna lie, but equally as simple to prepare.
So, if you want to impress your guests and serve something amazing, mostly only ever served in higher-end restaurants, but yet don’t want to spend hours slaving in the kitchen, this is the perfect dish for you. Â Honestly this was so quick to make I probably spent more time on the salad I served as a side dish.
Serve medium rare for better results, enjoy!
- 2 full racks lamb, (usually 6 to 8 ribs per rack)
- 2 cloves garlic minced
- 2 tbsp fresh parsley, chopped finely
- 2 tbsp extra virgin olive oil
- salt & pepper to taste
- 1 tbsp organic grass fed butter,
- 1.5 cup fresh mint
- 1/2 cup fresh parsley,
- 1 small jalapeno, seeded
- 1 small shallot, diced into chunks
- 1 clove garlic
- 2 tbsp red wine vinegar
- 1/2 cup ` extra virgin olive oil
- 1 tbsp lemon juice freshly squeezed
- sea salt to taste
- Preheat oven to 425f degrees.
- In a small bowl, combine olive oil, garlic and fresh parsley.
- Brush lamb rack with oil mixture and add freshly ground pepper and sea salt to both sides.
- Heat up a skillet on medium-high heat and melt butter.
- When butter starts bubbling, add lamb racks to skillet, fat sides down, browning for about 2-3 minutes on each side.
- Remove from skillet, brush fat sides with some of the mint chimichuri and place racks in a glass baking dish, bones up.
- Cover the bone part of the racks with some aluminum foil to prevent them from burning.
- For medium rare, cook for about 15 minutes, depending on how thick the lamb is and also on your oven. Maybe check the doneness after 12 minutes to be safe.
- Put all ingredients in a food processor or magic bullet and pulse until you reach desired consistency. I like mine to be fairly smooth as opposed to chunky so I blend it a bit longer.