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Recipe Provided By
"Climbing Grier Mountain"Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Ingredients
Rack of American Lamb
- 2 racks of American Lamb, frenched
- 1/4 cup olive oil, divided
- Salt and pepper, to taste
Mint Chimichurri
- 2 garlic cloves, roughly chopped
- 1 cup fresh mint
- 1 cup fresh Italian parsley
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground pepper
- 6 tablespoons olive oil
Directions
For the Rack of American Lamb: Place the lamb on a baking sheet. Rub each rack with 2 tablespoons oil, salt and pepper.
Preheat grill to medium-high heat. Place racks fat side down on the hot grill for about 3 minutes; flip, grill another 3 minutes. Transfer racks to the medium heated part of the grill; cook with the hood down 10 to 15 minutes until internal temperature reaches 130°F. Once cooked, remove racks from grill; rest for at least 10 minutes before slicing. Serve with Mint Chimichurri.
For the Mint Chimichurri: In a food processor, add garlic, mint and parsley; pulse a few times. Add vinegar, salt, red pepper flakes and ground pepper; pulse to combine. Add oil; continue to pulse until everything is combined. Pour the Chimichurri into a bowl; refrigerate for at least 30 minutes to allow flavors to set.
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
