Grilled Rack of American Lamb with Mint Chimichurri
June 2, 2020
With temperatures rising, the grill is a perfect way to cook the rack of American lamb you picked up from the store. Pop a few potatoes and vegetables on the grill for a balanced weekend or weekday meal.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Directions
For the Rack of Lamb
1Place the racks of lamb on a baking sheet; let come to room temperature. Rub each rack with 2 tbsp olive oil, salt and pepper.
2Preheat 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.
3Next, 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.
4Once 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
1In 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.
2Pour the chimichurri into a bowl and place in the fridge for at least 30 minutes for the flavors to set
Recipe and photos courtesy of American Lamb Board and Climbing Grier Mountain
