Serves 2
1 rack of lamb, about 1&1/2 lbs
1 Tbs olive oil
2 Tbs Chimichurri sauce
Grey salt & black pepper
Let lamb sit out for about 30 minutes to come to room temperature. To make this even easier I went ahead and sliced the rack into chops. Salt and pepper both sides of your chops.
In a heavy pan warm your oil & chimichurri sauce over medium high heat, make sure to coat the entire surface of your pan with this mixture. When pan is slightly smoking add the chops. Cook for about 10 -15 minutes, turning every few minutes. Remove & place on your serving tray and cover with tin foil and let sit for about 10 minutes. Serve & enjoy.
Here is a link to a chimichurri sauce recipe if you don't have access to a quality premade one.
I serve my lamb with a horseradish sauce which is 1 tsp prepared horseradish to 3 Tbs light sour cream, serve cold. This Goat Cheese Gratin would compliment the lamb deliciously.
1 comment:
Peter and I were reminscing about the one time we cooked a rack of lamb. It was, of course, expensive, but with my trusty electronic temp gauge it turned out like high end restaurant food. I'll bet this gave you a lot of pleasure.
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