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Roast Lamb with Chimichurri Sauce

I have said multiple times that two bold flavors mixed together yield even better and stronger flavors, but this really takes it to the max. When combining Indian and South American cuisine, you get mix of spicy, bright, and aromatic flavors.

I developed this recipe when I had some chutney left over, and I decided to brush it on the lamb after searing it, and it developed such a great bold contrast to the gamey taste of lamb.


For the lamb:

1 rack of lamb, frenched

Salt and pepper

2 tsp canola oil

2 tbsp green chutney

For the sauce:

1/2 cup parsley

1/4 cup extra virgin olive oil

1/2 tsp oregano

1/4 tsp red pepper flakes

1/2 tsp salt

1/2 tsp pepper

  1. Preheat oven to 400ºF

  2. Pat dry the lamb rack and season liberally with salt and pepper.

  3. Heat a large cast-iron skillet over medium high heat, and sear for two minutes on each sides, including the sides until fully golden brown. Remove from the pan, brush with green chutney and place in the preheated oven.

  4. After 10-15 minutes, or the lamb registers 135ºF, remove from the oven and let rest for 5-10 minutes.

  5. Enjoy!

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