Grilled Rack of Lamb and Mint Chimichurri Sauce

5 from 2 votes

Grilled Rack of Lamb and Mint Chimichurri Sauce

This grilled rack of lamb with a mint chimichurri sauce recipe has mild lamb flavors paired with a refreshing herby and minty sauce.

Prep Time10

Cook Time20

Course: Appetizer, Main Course

Cuisine: American

Keyword: pistachio crusted rack of lamb, grilled rack of lamb, lamb, lamb rack, grill recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes, lamb recipes

Servings: People

Author: Maciek Zurawski

Ingredients

Grilled Rack of Lamb Ingredients

1 Rack of lamb
1 tbsp Olive oil
1 tbsp Dad's Steak Seasoning

Mint Chimichurri Ingredients

6 Mint leaves
1/2 cup Parsley
1/2 cup Cilantro
1 Lemon
2 tbsp Red wine vinegar
1 tbsp Minced garlic
1 tbsp Crushed red pepper flakes
1 tbsp Salt
1/2 cup Olive oil

Instructions

Start by scraping the bones clean on the rack of lamb. This is for presentation purposes only and will look great when done.
Score the fat cap in a checkered pattern.
Coat the rack of lamb with olive oil and season on all sides with Dad's Steak Seasoning. Set aside.
To make the mint chimichurri, chop the parsley, cilantro and mint by hand. This will give the chimi a much better texture. Add to a bowl and add the salt, crushed red pepper, garlic, zest and juice from 1 lemon, red wine vinegar and olive oil. Mix well.
Preheat the grill to a high heat and set for dual zone cooking.
Sear the seasoned rack of lamb on the direct side first. Flip every 30-45 seconds to get an even char around without burning the meat.
Next, move the seared rack of lamb to the indirect side and cook until the internal temperature reaches 125 degrees.
Remove it from the grill and let if rest for 10 minutes.
Slice the rack of lamb into individual lamb chops and add the mint chimichurri sauce over the top. Add a small side dish with extra sauce, dip and enjoy!

Notes

Trim the rack of lamb and expose the bones.

It's for presentation purposes only. Makes the dish look elegant and polished. Same the meat and make stock for a delicious gravy.

Score the fat cap.

Scoring meat keeps it from deforming once cooked as the fat melts and shrinks in size. It also allows more seasoning to be absorbed into the meat.

Cook to a medium rare and rest.

The ideal temperature for lamb is medium rare. Remove the rack of lamb at 125 degrees. Resting the meat for 10-15 minutes will not only bring up the temperature to 130 -135 degrees but also redistribute the juices throughout the meat keeping it tender.

Keep the herbs in the chimichurri chunky

I have made chimichurri a ton of times and chunky herbs is the way to go, It gives an additional burst of freshness with each taste, it's lighter compared to a paste and looks much better.

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