HomeOur FamiliesOur FarmsRetailersRestaurantsRecipesCooking TipsMediaBuy OnlineContact

 

Reon Hobson Chimichurri Coastal Spring Lamb Rack

Reon Hobson Chimichurri Coastal Spring Lamb RackChimichurri Coastal Spring Lamb Rack

By Reon Hobson, Pescatore at The George, Christchurch
Beef + Lamb Ambassador Chef

 

INGREDIENTS

  • 2 cloves garlic
  • 1 bunch Italian parsley
  • 40ml olive oil
  • 2 tsp brown sugar
  • 40ml red wine vinegar
  • Zest of 1 lemon 
  • Juice of ½ a lemon 
  • ¼ tsp chilli powder
  • 150ml canola oil
  • 2 Coastal Spring Lamb racks

 

 

METHOD

Blitz all ingredients in a food processor (except the lamb racks). 

Cover the lamb racks with some of the chimichurri, for a kitchen presentation don’t smear the bones.

For cooking, cover the bones with tinfoil and sear both sides of the rack in a hot pan with a little canola oil.

Then place in an oven at 200˚C for 10-12 minutes.

Remove from the oven and leave the racks to rest in a warm place for 10 minutes before serving.

Serve with extra chimichurri, roast potatoes and a garden salad.

 

Coastal Spring Lamb - Buy Lamb Online - Succulent, delicious lamb direct from our five family farms