Rack of Lamb Chimichurri

Prep Time: 10 Mins

Cook Time: 22 Mins

Total Time: 32 Mins

Serves: 4

Elevate your dining experience with Rack of Lamb Chimichurri; it’s simply bursting with vibrant flavor! Blend fresh parsley, garlic, and olive oil into a zesty chimichurri sauce, reserving half to coat the tender lamb. Grill to perfection, creating a char on the exterior while maintaining a juicy interior. Slice the racks into delectable portions and serve with the remaining chimichurri, adding a captivating twist to each bite. Accompanied by rice or quinoa, this dish is a harmonious symphony of taste and texture.

Ingredients

Swap Protein

Thomas Farms Rack of Lamb

2 Thomas Farms Rack of Lamb (8 ribs each)
2 cups flat-leaf parsley leaves (from about 1 bunch)
2 cloves garlic, peeled
¼ cup olive oil
2 tablespoons hot water
1 teaspoon kosher salt
1 tablespoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
2 tablespoons sherry vinegar or red wine vinegar
½ cup drained minced roasted red peppers

Instructions

Place the parsley, garlic and oil in a food processor and pulse 5 Scrape down the sides and process for 10 seconds or until chopped. Add the water and salt and process for 10 seconds. Add the paprika, oregano, cumin and vinegar and process until blended. Remove and reserve half the chimichurri to coat the lamb. Stir the red peppers into the remaining chimichurri.
Place the reserved chimichurri into a glass bowl. Add the lamb and turn to coat.
Heat the grill to medium-high. Cook the lamb, fat-side down, for 7 minutes. Turn the lamb over and cook for 5 minutes more or until the internal temperature reaches 135°F for medium (for best results, cover and let the lamb stand for 10 minutes before slicing).
To slice the lamb for serving, cut each rack into 4 pieces (cut between every 2 rib bones). Serve the lamb with the remaining chimichurri over hot cooked rice or quinoa, if desired.

To broil, position the rack 6 inches from the heat, heat the broiler and cook the lamb, fat-side up, on the rack in a broiler pan for about 6 minutes per side or until the internal temperature reaches 135°F. for medium.

To use lamb chops, substitute 8 lamb loin chops (1-inch thick) for the racks. Cook for about 3 minutes per side or until internal temperature reaches 135°F. for medium.

For a spicier chimichurri sauce, add ¼ teaspoon crushed red pepper flakes.

Ingredients

Swap Protein

Thomas Farms Lamb Chops

2 Thomas Farms Lamb Chops
2 cups flat-leaf parsley leaves (from about 1 bunch)
2 cloves garlic, peeled
¼ cup olive oil
2 tablespoons hot water
1 teaspoon kosher salt
1 tablespoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
2 tablespoons sherry vinegar or red wine vinegar
½ cup drained minced roasted red peppers

Instructions

Place the parsley, garlic and oil in a food processor and pulse 5 Scrape down the sides and process for 10 seconds or until chopped. Add the water and salt and process for 10 seconds. Add the paprika, oregano, cumin and vinegar and process until blended. Remove and reserve half the chimichurri to coat the lamb. Stir the red peppers into the remaining chimichurri.
Place the reserved chimichurri into a glass bowl. Add the lamb and turn to coat.
Heat the grill to medium-high. Cook the lamb, fat-side down, for 7 minutes. Turn the lamb over and cook for 5 minutes more or until the internal temperature reaches 135°F for medium (for best results, cover and let the lamb stand for 10 minutes before slicing).
To slice the lamb for serving, cut each rack into 4 pieces (cut between every 2 rib bones). Serve the lamb with the remaining chimichurri over hot cooked rice or quinoa, if desired.

To use lamb chops, substitute 8 lamb loin chops (1-inch thick) for the racks. Cook for about 3 minutes per side or until internal temperature reaches 135°F. for medium.

For a spicier chimichurri sauce, add ¼ teaspoon crushed red pepper flakes.