Recipe provided by | CLIMBING GRIER MOUNTAIN
INGREDIENTS
FOR THE RACK OF LAMB:
2 racks of American lamb, frenched
salt and pepper to taste
1/4 cup olive oil, divided
FOR THE MINT CHIMICHURRI:
2 garlic cloves, roughly chopped
1 cup fresh mint
1 cup fresh Italian parsley
2 tablespoon 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 LAMB:
Place the racks of lamb on a baking sheet. Rub each rack with 2 tbsp olive oil, salt and pepper.
Preheat a grill to medium-high heat. Place the racks of lamb (fat side down) on the hot grill for about three minutes. Flip and grill additional 3 minutes. Next, transfer the racks to the medium heated part of the grill and cook the racks with the hood down for about 10 to 15 minutes. You want the internal portion of the lamb to be around 130 degrees. Once cooked, remove the racks of lamb from the grill rest for at least 10 minutes before slicing and serving with mint chimichurri.
FOR THE MINT CHIMICHURRI:
In a food processor add garlic, mint and parsley. Pulse a few times. Next, add in the red wine vinegar, kosher salt, ground pepper, and red pepper flakes. Pulse to combine. Add the olive oil and continue to pulse until everything is combined. Pour the chimichurri into a bowl and place in the fridge for at least 30 minutes for the flavors to set
