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Rack of Quebec lamb with chimichurri sauce

Preparation

10 minutes

Cooking

15 minutes

Servings

4

Rack of Quebec lamb with chimichurri sauce
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Ingredients

SAUCE

375 ml (1 1/2 cups) fresh parsley
30 ml (2 tbsp.) fresh oregano
15 ml (1 tbsp.) fresh mint
1 small Jalapeño pepper, cut in half and seeds removed
1 small Vidalia or yellow onion, cut in quarters
2 large garlic cloves, cut in half
30 ml (2 tbsp.) red wine vinegar
5 ml (1 tsp.) Dijon mustard
45 ml (3 tbsp.) extra-virgin olive oil

MEAT

2 racks of Quebec lamb, 1 kg (2 lb.) each (about 8 ribs)
Olive oil
Salt and freshly ground pepper

Directions

  1. Preheat oven to 200°C (400°F).
  2. In a food processor, chop the herbs, Jalapeño, onion and garlic.
  3. Add the remaining sauce ingredients and purée until smooth.
  4. In a very hot frying pan, place the racks in a bit of olive oil and season, and sear on all sides.
  5. Transfer the racks to a baking plate, drizzle with a quarter of the sauce and cook in the centre of the oven for 10 to 12 minutes.
  6. Let rest for 5 minutes under a sheet of aluminum foil (to retain the juices) before cutting between the ribs.
  7. Serve with the chimichurri sauce and your favourite roasted vegetables.

SUGGESTION

You can vary the amount of Jalapeño pepper to make the sauce more or less spicy to suit your taste.

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