Simple Roasted Rack of Lamb with Chimichurri Sauce

Oh my God, meat that’s not chicken!
I know, I know.

Chill.

I know I’m not big on red meat but once in a while, I wanna do some major damage.
Majorrrr.

 

For the record, I wasn’t even thinking about red meat until I saw this rack of lamb on sale – and I mean – twist my arm already why don’t you.

I bring ’em home and immediately start looking at the racks sideways like, hmmmm…how do I want this to go down?

I go online and almost every recipe I came across had something to do with slathering them in mustard and then rolling them in some sort of herb crumb coating.

Nah.

I don’t need mustard in my life like that.
I’m all set with that shit.

Simple cooking, that’s how I wanted to handle these.

 

Salt, pepper, maybe a little garlic powder – that is it.

So that’s what I did and shit came out the oven looking good as hell buuuuut, even I have to admit, it looked a little boring.
I like color.

So while it rested, I mixed up a quick chimichurri sauce.

 

Perfection.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Rack of Lamb with Chimichurri Sauce

 

What I Used

3 racks of Lamb. 2 handfuls Fresh Cilantro. 1/4 cup Red Wine Vinegar. 1 tsp minced Garlic. Salt. Pepper. Garlic Powder. Olive Oil. Crushed Red Pepper (optional).

What I Did

Alright look – chances are, you’ve got a thick-ish layer of fat on your rack of lamb.
You could score it and then try and sear it off, the way you would duck, but why would you do that?

Do you really wanna chew through that?

Lamb fat is not like bacon.
You don’t need that kind of fat in your life, get RID of it.

 

Using a small -med sized knife, lift the edge of the thickest part of fat and carefully slide the knife under it.
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Do like so, until majority the fat and sinewy is removed, but don’t cut through the meat.
If you have to cut through the meat to get to the fat, just leave it.
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What you want is a layer of meat with most of the fat removed but a little leftover fat won’t kill you. 

Remove as much of the fat layer as you can for each rack then season the rack, both sides, with a decent sprinkling of salt, pepper and garlic powder.

Feel free to season it with other spices – I was shooting for less is more.
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Place the racks on a large platter to marinate at room temperature while you preheat your oven to 450F.

 

While your oven is heating, add 3 tbsp olive oil to a large pan under med-high heat.
When the oil is hot, place a rack of lamb in the pan, meat side down.
Saute until the side down turns golden brown or just begins to lightly char.

Flip and do the same for the other side.
Using a pair of tongs, make sure to sear the ends of the rack too.
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Repeat this for each rack of lamb, placing the seared racks in a large baking tray.

 

Before placing the baking pan/tray in the oven, tear off a wide strip of tin foil and carefully wrap the protruding bone tips.
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You do this so that they won’t burn when they’re in the oven at such a high heat.

 

For med-rare, roast for 20 mins or until the internal temperature of the thickest part of the rack reads 135F.
140-145F for medium.
I know they say you shouldn’t roast lamb past medium, but fuck them – if you like your meat well done then you like your meat well done, who gives a shit?
Roast for 30 mins if that’s the case.

 

Remove from oven and set aside to rest in the baking tray/pan for 10 mins.
DO NOT try and carve it as soon as it comes out the oven.

Let it rest.
This part’s important because this is what’ll help it reach that perfect temperature so LEAVE IT ALONE.
In that time, make the chimichurri sauce.

 

Roughly chop both handfuls of the cilantro and add to a blender.
Also add in 1 tsp minced garlic and 1/4 cup red wine vinegar.
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Begin to blend the mixture, slowly drizzling in olive oil until it reaches the coarseness or smoothness you desire.
Adjust the seasoning with salt and pepper, adding in crushed red pepper flakes for some added spice if you want.
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Carve the rack of lamb and serve with the chimichurri sauce.
dana_fashina_photographyhow_to_perfectly_cook_a_rack_of_lamb rack_of_lamb_with_chimichurri_sauce
I prefer my lamb on the medium side but some of my people wanted it cooked a little more.
dana_fashina_food Roasted Rack of Lamb

40 thoughts on “Simple Roasted Rack of Lamb with Chimichurri Sauce

  1. Everytime I see lamb on the menu at a restaurant I want to try but I always end up chickening out. I always think I’m going to hate it but this looks delicious. The meat looks so perfectly cooked too! Maybe I need to suck it up and give it a try.lol!

    xo, Jackie
    stylemydreams.com

  2. Fabulous photos and the lamb looks amazing. Going to root around in the freezer because I am pretty sure (I hope) we had some racks of lamb come back from the butcher with the rest of the lamb. I quite like the thick fat from a hoggat chop cooked very slow and long in a pot with tomatoes, stock and beans – unctuous and warming in the winter – but you are right I don’t want fat on lovely little chops like these.

  3. When I read about chimichurri sauce I like to sing my own special version of “chim chim che-ree” from Mary Poppins, but saucier.

    Things I’ve just learned about myself.

Go on, get it out..

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