Roasted Rack Of Lamb Steak With Chimichurri Sauce Recipes

ROASTED RACK OF LAMB STEAK WITH CHIMICHURRI SAUCE

Roasted Rack of Lamb Steak with Chimichurri Sauce image

Provided by Cooking Channel

Time 51m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Lamb
1 (2 to 2 1/2 pound) Frenched rack of lamb
Kosher salt and freshly ground black pepper
3 garlic cloves, smashed
1 cup fresh flat-leaf Italian parsley leaves
1/2 cup chopped fresh chives
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 teaspoon red pepper flakes
1/3 cup red wine vinegar
Juice of 1 lime
1/3 cup olive oil

Steps:

For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper.
Preheat the oven to 325 degrees F.
Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow.
For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.

LAMB WITH MINT CHIMICHURRI

Lamb With Mint Chimichurri image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, weekday, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 cup chopped parsley
1 cup chopped mint
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

Steps:

Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams

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