Grilled Rack of Lamb with Mint Chimichurri
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For the Rack of Lamb
- 2 racks of lamb, frenched (It usually comes like this, ask the butcher if it isn’t)
- olive oil
- kosher salt
- coarse black pepper
For the Mint Chimichurri
- 1 cup coarsley chopped mint leaves
- 1 cup coarsley chopped parsley
- 2 cloves of garlic, chopped
- 1/4 tsp. crushed red pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- pinch of salt
- pinch of pepper
- For the mint chimichurri, combine all ingredients in a food processor or blender. Blend until almost smooth. Set aside until ready to serve with the lamb.
- First off your Lamb needs to be brought almost to room temperature when you put it on the grill, so set it out 15-20 mins before you throw it on the grill. That way it will cook evenly all the way through. (side note: you should do this with pretty much all meat that you cook!)
- Start your charcoal grill.
- While your grill is getting fired up: Lather the rack of lamb in olive oil (about 1-2 tbsp. per rack) until it is evenly coated on all sides. Next, generously season both sides of the lamb with kosher salt and coarse black pepper.
- Place on the middle of the grill. We like ours medium rare, and this is when it can get a little tricky because it really depends on how meaty your particular rack of lamb is. Ours was a very meaty, large rack of lamb. Place lamb meatier side down on direct high heat for 3 minutes to get a nice crust. Flip the lamb over to the boney side, then pull it off to the side of the grill so that it is not on direct fire any longer and cook for 5-7 more minutes, depending on how you like it cooked/how meaty your particular rack of lamb is.
- Remove lamb from grill.
- Remove from heat and place on a cutting board and cover it with foil to let it rest for 5-10 minutes. Using a very sharp knife, slice.
- Serve with the mint chimichurri sauce.
- You can also roast your rack of lamb if you aren’t much of a griller. Use the technique we used in this roasted rack of lamb recipe (except season with just the olive oil, salt and pepper).
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