Prep Time: 10 Minutes
Cook Time: 22 Minutes
2 Thomas Farms Rack of Lamb (8 ribs each)
2 cups flat-leaf parsley leaves (from about 1 bunch)
2 cloves garlic, peeled
¼ cup olive oil
2 tablespoons hot water
1 teaspoon kosher salt
1 tablespoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
2 tablespoons sherry vinegar or red wine vinegar
½ cup drained minced roasted red peppers
1. Place the parsley, garlic and oil in a food processor and pulse 5 Scrape down the sides and process for 10 seconds or until chopped. Add the water and salt and process for 10 seconds. Add the paprika, oregano, cumin and vinegar and process until blended. Remove and reserve half the chimichurri to coat the lamb. Stir the red peppers into the remaining chimichurri.
2. Place the reserved chimichurri into a glass bowl. Add the lamb and turn to coat.
3. Heat the grill to medium-high. Cook the lamb, fat-side down, for 7 minutes. Turn the lamb over and cook for 5 minutes more or until the internal temperature reaches 135°F for medium (for best results, cover and let the lamb stand for 10 minutes before slicing).
4. To slice the lamb for serving, cut each rack into 4 pieces (cut between every 2 rib bones). Serve the lamb with the remaining chimichurri over hot cooked rice or quinoa, if desired.
To broil, position the rack 6 inches from the heat, heat the broiler and cook the lamb, fat-side up, on the rack in a broiler pan for about 6 minutes per side or until the internal temperature reaches 135°F. for medium.
To use lamb chops, substitute 8 lamb loin chops (1-inch thick) for the racks. Cook for about 3 minutes per side or until internal temperature reaches 135°F. for medium.
For a spicier chimichurri sauce, add ¼ teaspoon crushed red pepper flakes.