Lamb Racks with Chimichurri
Serves 6
Ingredients
50 ml soy sauce
50 ml sunflower oil
3 tablespoons sherry
4 garlic cloves, minced
2 racks lamb chops, french trimmed
4 tablespoons cumin seeds, toasted
2 tablespoons Szechuan peppercorns, toasted
2 tablespoons salt
1 tablespoon coriander seeds, toasted
1/4 teaspoon red chili flakes (optional)
Coriander Chimichurri
1 cup coriander leaves
1 garlic clove, finely chopped
1 pinch red pepper flakes
1/2 lime, juiced
2 tablespoons fresh jalapeño or green chilli, chopped
2 tablespoons rice vinegar
80 ml olive oil
Method
Begin with the coriander chimichurri. Blend all ingredients without the oil. Then drizzle in oil with the machine running. Season to taste with salt.
Mix soy sauce, oil, sherry, and garlic together. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours. Grind cumin seeds, peppercorns, and coriander seeds. Mix with salt and chili and sprinkle liberally over lamb. Heat a grill pan over medium heat and grill until rose inside. Let rest about 5 minutes, then slice each piece in half. Serve with the coriander chimichurri.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
