Grilled Herb-Crusted Rack of Lamb with Mint Chimichurri

📝 Ingredients

• 1 rack of Aussie Lamb (, cleaned and frenched)
• 1 garlic clove (, chopped)
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon canola oil
• kosher salt & freshly ground pepper
• 1/2 cup packed fresh mint
• 1/2 cup packed fresh italian parsley
• 2 garlic cloves (, chopped)
• 1/2 cup extra virgin olive oil
• 1/8 cup red wine vinegar (, or more to taste)
• 1/2 teaspoon red pepper flakes (, or to taste)
• 1/2 teaspoon kosher salt
• 1/4 cup diced red onion

👨‍🍳 Instructions

1. 1--- Lamb ---
2. 2Combine the garlic, thyme, rosemary, and canola oil in a small bowl.
3. 3Rub mixture over the lamb and let it come to room temperature.
4. 4Pre-heat your grill until hot for about 5 minutes if using a charcoal grill, or about 15 minutes on medium-high if using gas.
5. 5Season the lamb heavily with kosher salt and freshly ground pepper.
6. 6Clean and oil the grill grates.
7. 7Sear the lamb bone side down first and rib bones facing away from the flames so they don't char, over a medium part of the grill for about 5 minutes per side with the lid closed. Be very careful of flare-ups.
8. 8Once you have nice grill marks, move the rack indirect heat to finish cooking until the internal temperature reaches 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium.
9. 9Rest the lamb for 10 to 15 minutes on a cutting board tented with aluminum foil, then slice between the rib bones.
10. 10Serve with the mint chimichurri and salad or your favorite veggie. Sprinkle some coarse salt on each piece of lamb before serving.
11. 11--- Mint Chimichurri ---
12. 12Add the mint, parsley, garlic, olive oil, red wine vinegar, red pepper flakes and salt to a blender or food processor.
13. 13Pulse until the ingredients are well chopped, but not puréed. Be careful not to blend for too long as the blades can heat up and cause the mint to turn black. Use a spatula to scrape down the sides to get an even chop.
14. 14Transfer the sauce to a small bowl and stir in the diced red onion.
15. 15Taste for seasoning and add more salt, red wine vinegar and pepper flakes as needed.
16. 16Cover with plastic against the top of the chimichurri and store in the refrigerator before using.