Sunday Roast Lamb Rack with Smoked Chimichurri
Sunday Roast Lamb Rack with Smoked Chimichurri
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Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
-
Lane’s
Sunday RoastÂ
- 2x Frenched Lamb RacksÂ
Chimichurri Ingredients
-
10g
Lane’s SPG rub.Â
- 150ml olive oil
- 15ml red wine vinegar
- 30ml lemon/lime juice
- 50g parsley finely chopped
- 50g coriander/cilantroÂ
- 1 small onionÂ
- 3-4 cloves garlic finely chopped or minced
- 2 small chilies. I like one red and one green finely chopped (about 1 tablespoon finely chopped chili)
- 2 cheeks of red capsicum
- 15g Mint LeavesÂ
Directions
Preheat barbecue to 250f/120c
Take your frenched lamb cutlets and season with Lane’s Sunday Roast
Place lamb rack indirect on the grill for 45 minutes or until temp hits 145f/62c
Take lamb off the grill and rest while you prep the Chimichurri
Take all your dry ingredients and herbs and chop up nice and finely.
Place all ingredients in a bowl and mix tenth wet ingredients.
Once you’ve mixed your Chimichurri, place in a glass container and place a lit coal in your Chimichurri and place lid on top lightly. This is how you smoke the Chimichurri.
Slice up lamb cutlets and drizzle Chimichurri over the top.
Enjoy