Lamb rack with chimichurri
Total time: 25 minutes (Preparation: 5 minutes, Cooking: 20 minutes (excl. 10 minutes resting))
Serves: 2 - 4
Simple, tasty food that is relatively quick to make. This is a crowd pleaser when entertaining - especially as it looks impressive (but is really not much more than knowing how long to cook it in the oven for!)
Lamb rack and chimichurri recipe
Ingredients
Lamb rack: 1 - 2 racks (1 rack can typically serve ~2 to 3 people)
Olive oil
Salt
Black pepper, cracked
Oregano
Chimichurri:
Parsley leaves, fresh: 1 cup (fairly packed), chopped
Oregano leaves, fresh: 2 tablespoons, chopped
Olive oil: 1/2 cup
Red wine vinegar: 2 tablespoons
Salt and pepper to taste
Birds eye chilli: Chopped (optional)
Method
Let your lamb rack(s) rest at room temperature ~ 2 hours before cooking it.
In the meantime, prepare the chimichurri ingredients together and mix together. Adjust the salt, pepper and chilli ratio to taste.
Pre-heat your oven to 220C fan forced.
Line tray with baking paper. Rub your lamb with olive oil and season with salt, pepper and fresh oregano leaves.
Cover the exposed bones with foil to prevent them from burning when roasting.
Cook the lamb racks for 18 mins for medium rare or slightly longer if you prefer your meat to be more cooked.
Allow the lamb to rest loosely covered in foil for 10 minutes before slicing and serving.