Rack of Lamb with Mint Chimichurri

Spring is here, and lamb is a wonderful spring dish. It’s expensive, so we don’t have it very often. Most people don’t know how simple it is to prepare!

There were only 3 of us, so we purchased a half rack. We made a rub from fresh rosemary, fresh thyme, minced garlic cloves and freshly ground pepper. We ran the herbs through the coffee grinder, and when combined with the minced garlic and pepper, it was sinfully aromatic! We coated the top side of the rack with 1 tsp olive oil, and then applied the rub. We left it covered, on the counter, for about 45 minutes to come to room temperature.

While that was resting, we made the mint chimichurri. We used 2C of fresh mint leaves, a medium Jalapeño pepper, (remove seeds and membrane if spicy isn’t your thing,) a small shallot, one clove of garlic, 2 Tbsp of red wine vinegar, and a pinch of sugar. Placed it all in the mini food processor, and added olive oil, a tablespoon at a time, until the mixture was smooth and thick. All told, it was probably a 1/4 C of oil, which sounds like a lot, but a serving is only 1 tablespoon of chimichurri. It’s so bright and flavorful!

We wrapped the bones with foil so they didn’t burn, and placed the roast in a preheated 450º oven for 15 minutes. Then we reduced the heat to 350º and cooked for 15 minutes longer. We removed it from the oven and covered the whole dish with foil, and let it rest for another 15 minutes. The end result was a beautiful, medium-rare lamb chop.

Sautéed spinach with sliced garlic completed our meal. It was a rare treat!

  • NOTE: While this recipe appears to be high in fat, it is under 30% allowable fat per day, based on a diet of 2,000 calories, according to the US Department of Health. However, the rest of the day’s meals would need to be very low in fat. This is what K2.0 would label a “splurge” meal; something you might indulge in 1 time a month. (Beef falls into this category as well.) As in everything, moderation is the key.

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