Rack of lamb with chimichurri sauce

Babiche Martens

Ingredients

1 cup	Parsley, leaves
½ cup	Fresh coriander
3	Garlic cloves
1	Red chilli, roughly chopped
½ tsp	Cumin
½ tsp	Coriander
¼ cup	White vinegar
½ cup	Olive oil
¼ tsp	Salt
1	Pepper, few grinds
1 Tbsp	Oil, to coat lamb
2	Racks of lamb, trimmed of all fat (Main)

Directions

1. Place parsley, coriander, garlic, chilli, cumin and coriander in a food processor.
2. Whizz until finely chopped. Then add vinegar, oil and salt and pepper. Blitz again until very well blended.
3. Rub a third of the sauce over the lamb and leave to marinate for 30 minutes.
4. Preheat an oven to 180C.
5. In a frying pan, heat 1 tablespoon oil and sear the outsides of the lamb to seal and brown.
6. Place straight into the hot oven for 15-20 minutes, or until done to your liking.
7. Remove and let meat rest for 10 minutes before carving.
8. Serve with vegetables of your choice.