Rack of Lamb with Argentinian Chimichurri

Chris Kastner, CK’s Real Food, Hailey, Idaho

3 racks of Lava Lake Lamb
Kosher salt, black pepper, rosemary-olive oil

Preheat oven to 450 degrees. Rub lamb with kosher salt, black pepper, and rosemary-infused olive oil. In a sauté pan, quickly sear the racks on both sides, then place in preheated oven, fat cap up, for 17 minutes. Check for doneness (if using a meat thermometer, 120 degrees indicates rare to medium rare). Remove lamb from oven and cool completely before carving into single bone chops.

Chimichurri Sauce

• 1 cup Italian parsley
• 4 cloves coarsely chopped garlic
• 1 teaspoon Kosher salt
• ½ teaspoon red chili flakes
• ½ teaspoon black pepper
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons shallot, chopped
• ¾ cup good quality olive oil
• 3 tablespoons sherry vinegar or red wine vinegar
• 3 tablespoons fresh lemon juice

Combine all ingredients, except the oil, in a food processor, pulsing four or five times. Add the olive oil while the machine is running, over a period of five seconds. Stop the machine, and taste the chimichurri for acidity. 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.

Serve over the lamb, or as a condiment on the side. The color of this Argentinean sauce will fade over a few days, but the flavor only improves.

This Rack of Lamb recipe is perfect with our:

All-Natural and Organic Rack of Lamb