Rack of Lamb with Board Chimichurri

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 racks of lamb, frenched
 Extra-virgin olive oil
RUB
 2 tsp teaspoons sea salt
 ½ tsp teaspoon freshly ground black pepper
 ½ tsp teaspoon paprika
 ½ tsp teaspoon ground cumin
 ½ tsp teaspoon ground coriander
BOARD DRESSING
 ½ garlic clove
 ½ cup cup tightly packed parsley leaves
 ½ cup cup tightly packed coriander leaves
 5 ½ tbsp tablespoon extra-virgin olive oil
 1 tbsp tablespoon Jack Daniel’s Old No.7 Tennessee Whiskey
 ½ tbsp tablespoon red wine vinegar
 1 tsp teaspoon dried chilli flakes
 ¼ tsp teaspoon sea salt
  tsp teaspoon freshly ground black pepper
1

Prepare the Kettle for indirect cooking over high heat (230°C to 260°C).

2

Mix together all the rub ingredients in a small bowl. Trim off most of the fat from the rack of lamb. Lightly coat both sides of the lamb racks with oil and season with the spice rub. If desired, wrap the exposed bones with aluminium foil to protect the bones from burning.

3

Roast the lamb over indirect high heat, with the lid closed, for 25 to 35 minutes, or until cooked to your liking.

4

While the lamb is cooking, prepare the Chimichurri board dressing. On your chosen wooden serving board, finely chop the garlic. Add the parsley and coriander leaves to the garlic and finely chop. Add the remaining ingredients to the board, keeping the ingredients in the centre of the board. Using a fork, blend together the ingredients.

5

Once the lamb has cooked to your liking, sit the racks on the wooden serving board, meaty side down, on top of the dressing. Leave to rest for a couple of minutes before carving. Encourage your guests to drag both sides of the lamb cutlets through the dressing.

Ingredients

 2 racks of lamb, frenched
 Extra-virgin olive oil
RUB
 2 tsp teaspoons sea salt
 ½ tsp teaspoon freshly ground black pepper
 ½ tsp teaspoon paprika
 ½ tsp teaspoon ground cumin
 ½ tsp teaspoon ground coriander
BOARD DRESSING
 ½ garlic clove
 ½ cup cup tightly packed parsley leaves
 ½ cup cup tightly packed coriander leaves
 5 ½ tbsp tablespoon extra-virgin olive oil
 1 tbsp tablespoon Jack Daniel’s Old No.7 Tennessee Whiskey
 ½ tbsp tablespoon red wine vinegar
 1 tsp teaspoon dried chilli flakes
 ¼ tsp teaspoon sea salt
  tsp teaspoon freshly ground black pepper

Directions

1

Prepare the Kettle for indirect cooking over high heat (230°C to 260°C).

2

Mix together all the rub ingredients in a small bowl. Trim off most of the fat from the rack of lamb. Lightly coat both sides of the lamb racks with oil and season with the spice rub. If desired, wrap the exposed bones with aluminium foil to protect the bones from burning.

3

Roast the lamb over indirect high heat, with the lid closed, for 25 to 35 minutes, or until cooked to your liking.

4

While the lamb is cooking, prepare the Chimichurri board dressing. On your chosen wooden serving board, finely chop the garlic. Add the parsley and coriander leaves to the garlic and finely chop. Add the remaining ingredients to the board, keeping the ingredients in the centre of the board. Using a fork, blend together the ingredients.

5

Once the lamb has cooked to your liking, sit the racks on the wooden serving board, meaty side down, on top of the dressing. Leave to rest for a couple of minutes before carving. Encourage your guests to drag both sides of the lamb cutlets through the dressing.

Rack of Lamb with Board Chimichurri
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