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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.

 

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