Roasted lamb rack with mint chimichurri
Rachel Green celebrates the bank holiday weekend with an extra special seasonal menu featuring two of her favourite recipes.
METHOD
Start by making the chimichurri. In a food processor, whizz all the ingredients (apart from the olive oil) together with a little salt and pepper until roughly chopped. Add the olive oil and whizz again into a finely chopped salsa. Taste, adjust the seasoning if necessary and chill, covered with cling film, for no longer than 4 hours.
Stand the lamb racks in a roasting tin, scatter over the chopped rosemary and thyme leaves and drizzle with a little olive oil. Season generously with some salt and pepper.
Heat a large frying pan over a moderate heat and brown the racks on all sides for 1-2 minutes until all the exposed meat is sealed. Put the racks back in the roasting tin standing them as a pair with their bones interlinked. Roast in the preheated oven for 15 minutes for very pink, 20 minutes for medium-rare and 25 minutes for medium. Remove the lamb from the oven and allow to rest for 10 minutes, loosely covered with a piece of foil. If after the resting period you want to return the lamb to the oven to blast the temperature you can, but for no longer than 1-2 minutes.
To serve, carve the cutlets and place on a warm serving dish or a board and serve immediately with the chimichurri.
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