Holiday Rack of Lamb

Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes

Feeds 2 

Ingredients

Rack of Lamb:

1 ½ Lbs Rack of Lamb

1 Tbsp Mustache Ride

2 ½ Tbsp Cooking Oil (Preferably an Olive Oil with High Smoke Point)

Salt to Taste

Chimichurri:

6 Cloves of Garlic

1 Cup Fresh Mint Leaves

1 Cup Fresh Italian Parsely 

2 Tbsp Red Wine Vinegar

½ tsp Salt

½ Cup of Olive Oil

(Optional) 1 Chili Pepper of Your Choice, if you want it spicy. We typically like habanero

Directions

1. Preheat oven to 400 degrees fahrenheit and heat a cast iron skillet in the oven while preparing everything

2. Coat rack of lamb with roughly ½ Tbsp of cooking oil. Evenly coat the lamb with roughly 1 tsp of salt and 1 Tbsp of Mustache Ride

3. Remove cast iron skillet from the oven and set on the stove over a large burner on medium-high heat. Add 2 Tbsp cooking oil to the skillet. Once shimmering, place the lamb rack-side-down. Sear for about 1-2 minutes. Turn over and sear for another 1-2 minutes. Place into oven on middle rack and cook for 20 minutes or until internal temperature reaches 130 degrees fahrenheit

4. While lamb is cooking in the oven, prepare the chimichurri

5. In a bowl, combine finely minced garlic, mint leaves, italian parsley, red wine vinegar, 1 tsp salt, and ½ cup of olive oil, and finely minced chili pepper (optional). Thoroughly mix together with a spoon until ingredients are evenly distributed. Set aside to plate with lamb

6. Once rack of lamb reaches 130 internal temperature. Set aside and let rest for 5 minutes

7. Cut into sets of two and serve with the mint chimichurri. Plate and Enjoy!