Domestic Lamb Rack with Mint Chimichurri

2 10-oz. Yield
10 Minutes Prep Time
20 Minutes Total Time

Ingredients

  • 2 ct. Mint Sprigs, chopped
  • 2 ct. Flat Leaf Parsley Sprigs, chopped
  • 2 oz. Extra Virgin Olive Oil
  • 1 tsp. Garlic
  • 1 ct. Lemon, juiced
  • Salt and Pepper, to taste
  • 2 oz. Balsamic Glaze
  • 2 ct. Halperns’ Domestic Lamb Racks, portioned to 5 oz. each
  • 4 oz. Grilled Vegetables

Preparation

 

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Make a mint chimichurri by combining the mint, parsley, olive oil , garlic, lemon juice, salt and pepper in a stainless-steel mixing bowl. Add a bit of the balsamic glaze and stir to mix. (For a smoother topping, blend the ingredients in a food processor.)

2] Lightly season the lamb with salt and pepper and grill on both sides to its desired doneness. Place the chops on a bed of grilled vegetables and top with the mint chimichurri and the remaining balsamic glaze.

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