Recipe courtesy of From the Kitchens Of...
Episode: Kenmore
Print
Total:
51 min
Prep:
15 min
Inactive:
10 min
Cook:
26 min
Yield:
6 servings
Level:
Easy
Total:
51 min
Prep:
15 min
Inactive:
10 min
Cook:
26 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Lamb
  • 1 (2 to 2 1/2 pound) Frenched rack of lamb
  • Kosher salt and freshly ground black pepper
Chimichurri Sauce
  • 3 garlic cloves, smashed
  • 1 cup fresh flat-leaf Italian parsley leaves
  • 1/2 cup chopped fresh chives
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup red wine vinegar
  • Juice of 1 lime
  • 1/3 cup olive oil

Directions

Watch how to make this recipe.

For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper. 

Preheat the oven to 325 degrees F. 

Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow. 

For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.

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