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Lamb Chops with Mint Chimichurri

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Lamb chops with mint jelly have been an old staple for “luxury” eating for a very long time. I have to be honest, mint jelly kind of freaks me out. It is insanely green colored, like nothing I’ve ever seen in nature, and it is kind of in between the texture of a jelly and honey – more viscose than you would expect. It really is unnatural!

Very commonly in South and Central America, meat is served with chimichurri.  It is an uncooked sauce made predominantly of parsley, olive oil, garlic, and vinegar. It is delicious with various meats, and I thought, why not add some fresh mint to it and make a more natural mint sauce for lamb?!

Success! This sauce was so good, James was literally licking the bowl afterwards! We’ve always loved lamb, and when cooked well, it is tender, juicy, and so yummy! This recipe will teach you how to cook rack of lamb to a perfect medium rare every time, and how to impress your guests or family with your homemade mint sauce!

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For the Lamb:

  • 1-2 racks of lamb, depending on how many you are serving
  • salt and pepper to taste

Pre-heat your oven to 500F.

Heat a cast iron pan with olive oil over high heat until oil is hot.

Sear each side of the lamb rack for about 3 min per side until nice and browned and the fat starts to crisp up.

Then put the pan with the lamb in the oven and turn the oven off (yes you heard right, turn it off).

Leave the lamb in the off oven for 20 minutes making sure to leave the door closed the whole time – no peaking!

Remove lamb from the oven and let it rest for a few minutes. When you do cut into it, it will be perfect medium rare 🙂

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For the chimichurri:

  • 1 cup of parsley
  • 1 cup mint leaves
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • salt and pepper to taste

Finely chop all of your parsley and mint or process in a food processor.

Add in your minced garlic, olive oil, and vinegar and season with salt and pepper and you’re done!

It’s great if you can make the chimichurri in advance as the flavors really marinate together if you let it sit for a day or so.

Enjoy this dish with any sides you like, and tomorrow I will give you my recipe for rosemary roasted potatoes.

Buen Provecho!

 

 

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