Argentinian Lamb w/ Chimichurri Sauce
Categories: Lamb, Ethnic, Argentinian, Meat, Main dish
Yield: 4 servings
3 ea Racks of lamb
Kosher salt as required
Black pepper to taste
Rosemary-olive oil as required
1 c Italian parsley
4 ea Garlic cloves coarsely chopped
1 ts Kosher salt
1/2 ts Red chili flakes
1/2 ts Black pepper
2 tb Oregano fresh & chopped
2 tb Shallot chopped
3/4 c Olive oil
3 tb Red wine vinegar
3 tb Fresh lemon juice
Pre-heat your oven to 450 deg-F.
Rub lamb well with kosher salt, black pepper & rosemary-infused olive oil.
Quickly sear lamb racks on both sides in a cast iron skillet.
Place lamb racks into your oven, fat side up for 16-18 mins.
Check for yur desired doneness.
Remove lamb from oven then cool completely before carving into single bone chops.
Mix all of your ingredients except your oil in your food processor by pulsing 4-6 times.
Add olive oil while your food processor is running.
Stop food processor then taste your chimichurri for acidity.
If its flavor is too sharp then you will add a bit more oil.
If the flavor is too mild then you will add a bit lemon juice.
Serve over your lamb or on side as a dipping sauce.
*NOTE: The color of this sauce will fade over a few days but its flavor only improves.
ORIGIN: Olivero Guzman, Buenos Aires-Argentina, circa 1992