A frenched rack of lamb, beautiful pink and tender with a chimichurri crust – absolute perfection.
If you’re looking for a lamb dish that will amaze with both it’s taste and aesthetics then you can’t go wrong with a rack of lamb. A prime cut, neatly trimmed, it should be roasted until pink and is often cooked with a herb crust.
Here I go away from the traditional and marinade in an Argentinian style paprika chimichurri, adding a wonderful garlic and herb flavour with a little smokey kick to the delicate lamb.
Slice into individual ribs and arrange on your platter for a very elegant dish fit for royalty.
We served ours with new potatoes and leeks grilled over direct heat while the lamb rested.
what you’ll need
Equipment: basting brush, bbq with dome, or griddle pan and oven.
- 1 rack of lamb, frenched
- paprika chimichurri
chimichurri: full recipe can be found here.
It’s best to make the chimichurri at least 24 hours in advance – that way you allow the flavours to infuse and settle providing even more taste.
rack of lamb:
Light up your bbq and bring it up to 180C, set up with banked coals for direct/indirect cooking. If you have the KJ divide and conquer, set up for two cooking zones with the direct side on the lower rack and indirect on the higher.
Pat dry your lamb rack with kitchen towelling. Season with salt and pepper.
Brush the lamb rack liberally with your chimichurri.
Once your bbq is up to temperature, lay the lamb fat side down on the lower grill setting directly over the coals. Sear around 3-4 minutes or until it begins to brown.
Turn over and do the same on the other side.
Transfer to the higher indirect cooking zone and roast until you have an internal temperature of 52.5C for rare or 54.5 medium rare. Should take between 20-30 minutes.
Remove from the heat and tent with foil, leaving to rest for at least 10 minutes.
Why not throw some sliced leeks onto the grill to sear while your lamb rests as a perfect complement to the dish. The smoke from the charcoal complements the natural sweetness of the leeks beautifully.
Slice into individual ribs and serve – we went for new potatoes and grilled leeks.