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Grilled Rack of Lamb with Zesty Mint Chimichurri

This grilled rack of lamb with mint chimichurri is a simple, elegant dinner that delivers bright, fresh flavor without extra fuss. Whole30-friendly and naturally gluten-free, the combination of a well-seared rack of lamb and a vibrant mint-and-herb chimichurri makes a memorable meal for weeknights or special occasions alike. The recipe below focuses on quality ingredients and straightforward technique so you get juicy, evenly cooked lamb with a punchy sauce to finish.

Grilled Rack of Lamb with Mint Chimichurri

Grilled Rack of Lamb with Mint Chimichurri
2016-08-22 01:28:51
Serves 4
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For the Rack of Lamb
  1. 2 racks of lamb, frenched (ask your butcher to french the racks if they aren’t already)
  2. olive oil
  3. kosher salt
  4. coarse black pepper
For the Mint Chimichurri
  1. 1 cup coarsely chopped fresh mint leaves
  2. 1 cup coarsely chopped fresh parsley
  3. 2 cloves garlic, chopped
  4. 1/4 teaspoon crushed red pepper (adjust to taste)
  5. 1/4 cup red wine vinegar
  6. 1/2 cup olive oil
  7. pinch of salt
  8. pinch of freshly ground black pepper
Instructions
  1. Make the mint chimichurri: combine mint, parsley, garlic, crushed red pepper, red wine vinegar, olive oil, salt, and pepper in a food processor or blender. Pulse until the mixture is mostly smooth but still has some texture. Adjust seasoning to taste and set aside at room temperature so flavors meld while you prepare the lamb.
  2. Bring the lamb close to room temperature before grilling. Remove the racks from the refrigerator 15–20 minutes before cooking; this helps them cook evenly from edge to center.
  3. Prepare your grill for direct high heat. If using charcoal, let the coals reach a consistent hot temperature with a thin layer of ash; if using gas, preheat on high so you get a good sear.
  4. Rub each rack with about 1–2 tablespoons of olive oil so the surface is evenly coated. Generously season both sides with kosher salt and coarse black pepper.
  5. Sear the lamb to develop a flavorful crust: place the meatier side down over direct high heat for about 3 minutes. Flip to the bone side and move the racks to a cooler part of the grill—indirect heat—so they can finish cooking without burning. Cook another 5–7 minutes on indirect heat depending on the size of the racks and how well done you prefer them.
  6. Remove the racks from the grill and transfer them to a cutting board. Tent loosely with foil and let rest for 5–10 minutes; resting allows juices to redistribute and makes carving easier.
  7. Using a very sharp knife, slice the racks between the bones into individual chops or cut into thicker slices for a dramatic presentation. Serve warm with several spoonfuls of mint chimichurri on the side or drizzled over the meat.
Notes
  1. If you don’t grill, you can roast the rack of lamb in the oven using a high-heat sear followed by roasting at moderate heat. The same simple seasoning—olive oil, kosher salt, and pepper—works well. See a roasted rack of lamb method for an oven-based approach.
  2. Mint chimichurri is versatile: it pairs beautifully with lamb, beef, or roasted vegetables. Make it a few hours ahead to deepen the flavor, or store in the refrigerator for up to two days. Bring it back to room temperature before serving for the best texture and flavor.
  3. Leftover lamb makes excellent sandwiches, salads, or quick reheated dinners. Reheat gently to avoid overcooking the meat.
By Alex Snodgrass
The Defined Dish

IMG_8066Grilled Rack of Lamb with Mint Chimichurri