Lamb is such a great protein to cook. It is an acquired taste I must say, but I have grown to love it! Nothing beats lamb like a great marinade and chimichurri is where it’s at, in my opinion at least.
Ingredients
Method
- Start off by making that marinade. In a food processor add all ingredients for the chimichurri sauce and blend until smooth.
- Slice up the rack of lamb. Slice to separate each bone individually, this will make them look like a lollipop.
- Once the rack of lamb is all cut up, add to a zip lock bag and pour in 3/4 of the marinade. Don’t pour all of it as you want it for dipping later. Place in the refrigerator for at least 2 hours to absorb the marinade.
- While the lamb is marinading, par boil the potatoes, boil them for about 4 minutes, then let them cook all the way down.
- After the lamb is finished marinading, preheat a skillet on med high heat and sear the lamb about 3 minutes per side. You want the internal temperature of the lamb to your desired doneness. I like mine medium, my internal temperature was about 140 before I let it rest.
- Now for the potatoes! Grab a glass and on a cutting board and press the potatoes with the bottom of the glass, just enough to crack the skin. Do this to all the potatoes
- clean up the skillet a bit as there will be a lot of residue from the chimichurri. Once the skillet is cleaned, add about 2 tbsp cooking oil and now sear the potatoes do season them in the skillet. Sear them about 2-3 min per side or until nicely crispy.
- Once you do the first flip, season them again with salt and pepper or your favorite seasoning. Add 2 tbsp of butter to the pan while the potatoes are in there. Remove them and let cool before serving.
Notes
I highly recommend a meat thermometer for this cook. Use the reserved marinade to dunk the lamb in.
Tried this recipe?
Let us know how it was!Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
