Recipe: Rack of lamb with chimichurri sauce

By Angela Casley

Lamb rack with chimichurri sauce. Photo / Babiche Martens.
Lamb rack with chimichurri sauce. Photo / Babiche Martens.

Rack of Lamb with Chimichurri Sauce

Serves 4

• 1 cup parsley leaves
• ½ cup coriander leaves
• 3 cloves garlic
• 1 red chilli, roughly chopped
• ½ tsp cumin
• ½ tsp coriander
• ¼ cup white vinegar
• ½ cup olive oil
• ¼ tsp salt, few grinds of pepper
• 2 racks lamb, trimmed of all fat
• 1 Tbsp oil to coat lamb

1. Place parsley, coriander, garlic, chilli, cumin and coriander in a food processor. Whizz until finely chopped. Then add vinegar, oil and salt and pepper. Blitz again until very well blended.

2. Rub a third of the sauce over the lamb and leave to marinate for 30 minutes.

3. Preheat an oven to 180C.

4. In a frying pan, heat 1 tablespoon oil and sear the outsides of the lamb to seal and brown. Place straight into the hot oven for 15-20 minutes, or until done to your liking. Remove and let meat rest for 10 minutes before carving.

5. Serve with vegetables of your choice.


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