Who here loves chimichurri sauce? It is one of my favorites and tastes great with so many meats! I’m being serious; I tried chimichurri with chicken, steak, pork, lamb, and shrimp. It’s packed with strong flavors but is super easy to make. And it doesn’t require too many ingredients.
Pairing the chimichurri with lamb was a happy accident. We were planning to make steak with chimichurri but when you see a beautiful rack of lamb on sale at the grocery store, you go for it. Not gonna lie, this was the BEST rack of lamb EVER! Save the recipe as an idea for Easter dinner!
Isn’t the chimichurri lamb beautiful?! I’m drooling while looking at these pictures!
SO for the chimichurri sauce you just need cilantro, parsley, oregano, red onion, garlic, crushed pepper, lemon, red vinegar, olive oil, salt and black pepper. I had green onions so I threw them in the batch too.
Add all the dry ingredients to the blender and blend away. Add oil and vinegar in batches while blending until everything combines into a sauce. I like a pasty consistency, but a thicker chopped texture is great too.
Prepare the lamb rack by scoring the fat and covering the bone with tin foil. Combine minced garlic, salt, pepper, olive oil and chopped oregano. Rub the mixture on the rack of lamb and let it sit for an hour or two.
Set the oven to 450 degrees and cook the rack for 10 minutes, until there is a nice crust on top. Lower the temperature to 350 degrees and cook for 15 more minutes (to your preferred meat temperature.) Let the rack rest for 10 minutes before you cut it!
Drizzle the chimichurri on top of the cut lamb chops and enjoy. We ate ours with chipotle roasted potatoes and a corn salsa. so yum!