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Recipe Card
For the lamb
ingredients
- 2 8-bone racks lamb, Frenched, 1 1/2 pounds each rack
- 1 lemon
- Kosher salt, to taste
- black pepper, to taste
- 1 1/2 pounds golden fingerling potatoes
- 2 tablespoons avocado oil
- 1 cup cherry tomatoes
- 1/2 cup pitted kalamata olives
- 6 cloves garlic, unpeeled
For the chimichurri
ingredients
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley, finely chopped and packed
- 4 cloves garlic, peeled and finely chopped
- 1 tablespoon red chili, deseeded and finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Method
Step 1
Remove lamb from fridge one hour before cooking. Cut lemon in half, squeeze juice over meat and rub with hands. Sprinkle with salt and pepper. Set aside.
Step 2
Preheat oven to 375°F degrees.
Step 3
Boil potatoes in salted water for 12-15 minutes until tender. Meanwhile, smash tomatoes to remove seeds.
Step 4
Heat avocado oil in a large pan over high heat. Add lamb and sear until golden brown. Remove and set aside on a plate. Reduce heat to medium.
Step 5
Once potatoes are cooked, drain and smash with a spatula. Add to the hot pan and fry for 4 minutes. Add crushed cherry tomatoes, olives, whole garlic cloves, and drizzle with more oil. Stir for an additional minute, then tip onto a sheet pan.
Step 6
Arrange lamb racks over veggies. Roast in oven until lamb reaches 125°F-140°F (medium-rare, medium, depending on how you like it), about 20-30 minutes.
Step 7
Meanwhile, make chimichurri by stirring ingredients together in a medium bowl.
Step 8
Remove lamb from oven and cover sheet pan with foil. Let rest for 10 minutes before slicing into portions. Serve with veggies and a good spoonful of chimichurri.