I find that Lamb is one meat that really polarizes people. They either love it, or hate it. I do note that it does have quite a distinct taste, but rather than finding that off putting, it is actually one of the things that I really love about Lamb. We don’t have it for dinner all that often, but when we do, it’s a real treat! I honour this special occasion by whipping up a batch of spicy Chimichurri Sauce. It’s a Cilantro and Parsley based sauce, with lots of Garlic and Red Pepper Flakes for kick. It goes perfectly with Lamb, and I urge you to try both of these delights in concert!
Grilled Rack of Lamb with Chimichurri Sauce
Ingredients for Lamb
- 1 Frenched Rack of Lamb
- Seasoning Salt
- Black Pepper
- Aluminum Foil
Ingredients for Sauce
- 1 Cup Extra Virgin Olive Oil
- 1/4 Cup Red Wine Vinegar
- 5 Cloves Garlic, Peeled and Pressed
- 1 Cup Fresh Cilantro Leaves, Chopped Fine
- 2 Cups Fresh Parsley Leaves, Chopped Fine
- 1/4 Cup Fresh Oregano Leaves, Chopped Fine;
- OR 1/2 Tbsp Dried Ground Oregano
- 2 tsp Red Pepper Flakes
- 1 tsp Ground Cumin
- Sea Salt and Black Pepper to taste
Combine Olive Oil and Vinegar in a large bowl, or in a food processor. Wash and dry the fresh herbs. Remove all the stems and chop the leaves finely. Add to the mixing container. Give the food processor a whirr to combine, or use an immersion blender to combine in the regular bowl. Add in the dried spices, and Garlic and process again. Give the sauce a taste, and then add Sea Salt and Pepper as you see fit. Blend once more to incorporate the seasonings.
Heat your grill to high. Cover the exposed rib bones of the Lamb with aluminum foil. Feel free to cover them with one sheet, rather than individually. Season both side of the rack with Seasoning Salt and Black Pepper, using just enough to bring out the natural flavour. Since you’ll be eating this with the sauce, there’s no reason to go wild with the spices. Once the grill is heated, place the Lamb on the BBQ, bone side down first. You want to cook it on this side for about 10 minutes. Keep an eye on it as this cut of Lamb is naturally quite fatty, and you don’t want it to catch on fire and get too burnt. After 10 minutes, flip onto the opposite side and cook for another 8 minutes. Again, keep a close eye on it so that it does not ignite.
Turn off the grill, and transfer the rack to your cutting board. Let rest for a minute or two, and then cut into chops. Plate, and serve with the sauce on the side for your guests to enjoy to their personal taste. You’ll definitely have more sauce than you need, so just use it as a good excuse to have Lamb again soon, so you can use up the rest of the Chimichurri Sauce! It also goes quite well with Steak. Whatever you serve it with, you’ll definitely be coming back for more!