Colorado Rack of Lamb with Mint Chimichurri
Ingredients for the Chimichurri:
- 1 bunch fresh mint, leaves only, chopped, about 3/4 cup
- 1/2 cup Italian parsley, leaves only
- 4 cloves garlic, smashed
- 2 tablespoons shallot, roughly chopped
- 3 tablespoons sherry vinegar
- Juice of 1 lemon
- 1/2 teaspoon red chili flakes
- 1/2-2/3 cup extra virgin olive oil
- Kosher salt
Ingredients for the Lamb:
- 2 racks Colorado lamb, trimmed, 8 chops on each rack
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pint tri-color cherry tomatoes, cut in half
- 2 sprigs fresh oregano
To prepare the Chimichurri:
1. Combine all ingredients, except the oil, in a food processor, pulsing four or five times. Slowly add the olive oil while the machine is running until it forms a rough paste. Season with salt to taste and loosen with 1-2 tablespoons of water if needed.Note: If the flavor is too sharp, add a bit more oil; if the flavor is too mild, add a bit more vinegar or lemon juice.
2. Transfer the Chimichurri sauce to a bowl and cover with plastic wrap until ready to use. Note: The amount will vary slightly depending on how tight the herbs are packed.
To prepare the Lamb:
1. Preheat oven to 450 degrees. Rub lamb all over with the olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat a large skillet over medium high heat. Sear the racks until golden brown, turning once, about 4 minutes per side. Transfer the lamb to a roasting pan with the fat cap side facing up and roast until pink (medium rare) about 10 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 degrees.2. Meanwhile, drain all but 2 tablespoons of the lamb fat from the skillet and add the tomatoes and oregano. Fry over medium high heat until the tomatoes begin to melt and the oregano is slightly charred, about 8 minutes.
3. Remove lamb from oven and let rest for 10 minutes before carving into single bone chops. Divide the chops on to dinner plates and serve with the melted tomatoes and Chimichurri sauce.
Serves: 4-6
Active Time: 40 minutes
Total Time: 50 minutes