Grilled Rack of Lamb with Chimichurri Sauce
Courtesy of Candice Mora, co-owner/sommelier, Christopher Cellars in Elk Grove. Mora recommends pairing this dish with Christopher Cellars’ Mother Knows Best Red Blend.
Ingredients
For the lamb:
- 1 rack of lamb
- 16 ounces marbled potatoes
- 1 tablespoon garlic, minced
- 2 tablespoons unsalted butter
- 1 bunch asparagus, trimmed
- 5 ounces chimichurri sauce, see recipe below
For the chimichurri sauce:
- 1 bunch parsley
- 3 cloves garlic
- 2 teaspoons fresh oregano
- 1 shallot
- 3 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- ¾ cup olive oil
- 1 teaspoon salt
Instructions
For the lamb:
- Trim excess fat from lamb rack and sous vide (or cook in sealed plastic bag in water bath) at 110 degrees F for 2 hours. Once you remove lamb, season with salt and pepper and sear in pan on high until internal temperature reaches 130 to 135 degrees F. Remove from heat and let rest for 10 minutes before cutting.
- Meanwhile, in separate pot, boil marbled potatoes until tender. Boil asparagus for 90 seconds. Place marbled potatoes and asparagus in sauté pan used previously for the lamb, along with minced garlic and butter, and toss. Serve with chimichurri sauce.
For the chimichurri sauce:
- Combine ingredients in blender or food processor.
