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, trimmedof 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.
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.
