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Rack of Quebec lamb with chimichurri sauce


10 minutes


15 minutes



Rack of Quebec lamb with chimichurri sauce
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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


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


  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.


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

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