Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
4
Ingredients
For the rack chops:
● 1 rack of American lamb, separated into lollipops (about 8 chops)
● 1 Tbsp fennel seeds, lightly crushed
● 1 1/2 tsp kosher salt
● 1 tsp freshly ground black pepper
● 2-3 tablespoons high-heat, neutral oil like grapeseed or vegetable oil.
For the chimichurri:
● 1/2 cup shelled pistachios
● 1 cup fresh parsley leaves
● 2 garlic cloves
● 1/2 small shallot, roughly chopped (about 2 tablespoons chopped)
● 2 tbsp red wine vinegar
● 1/2 cup olive oil
● 1/2 tsp red pepper flakes
● Salt and freshly ground black pepper, to taste
Directions
1. Make chimichurri:
In a food processor, combine pistachios, parsley, garlic, shallot, and red wine vinegar. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until emulsified but still slightly textured. Stir in red pepper flakes, and season with salt and pepper to taste. Set aside.
2. Sear:
Heat a large skillet over medium heat. Mix fennel seeds, salt, and black pepper on a plate. Press each side of the American lamb rack chops into the fennel mixture to create a crust. Add a tablespoon of oil to the pan and swirl it around. Working in batches, sear the lamb chops for 3-5 minutes per side until cooked to your preferred doneness, 125–130°F for medium-rare**. Wipe the pan with a paper towel in between batches to remove any burned bits of fennel, and re-oil before moving on to the next batch.
3. Rest:
Remove lamb from the pan and tent loosely with foil. Let rest for 3-5 minutes before serving.
4. Serve:
Drizzle pistachio chimichurri over the chops. Pair with roasted vegetables, creamy polenta, or a fresh salad for a complete meal.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
