This weekend Imani tweeted about an epic rack of lamb she’d been marinating for a whole day in a combination of fresh herbs and garlic — the tweet piqued my interest. Then she texted me about it yesterday morning, telling me how excited she was to go home and make it — interest level raised. By 2 pm my craving for lamb was so strong that I was seriously considering sneaking out of work to go marinate some for dinner — but alas my commute home is almost an hour so that wasn’t going to happen.
Since I couldn’t give a whole rack of lamb the loving attention it deserved by letting it sit in a mixture of herbs, spices and garlic until it had taken on every bit of flavor it could handle, I opted for a faster, but equally delicious, alternative. I decided to take all the flavors I’d usually use in my marinade and make them into a dipping sauce — chimichurri. Chimichurri is an insanely delicious Argentinian green sauce that is used to top grilled meat. And if Argentinians know anything… its definitely how to make meat delicious.
In its simplest form chimichurri is basically just parsley, oregano, garlic, oil and vinegar, but you can add whatever makes you happy. I happened to have some cilantro in the fridge and I decided I wanted a spicy kick so I threw in some red pepper flakes as well.
This sauce is so intensley flavorful that all you need to do is sear your lamb chops with a little bit of salt and pepper and the sauce takes care of the rest. The best part is that the chimichurri lasts for weeks in your fridge and you can use it to top chicken, steak, eggs… anything you’d like. I won’t be able to do that because my friend Julie and I finished the entire jar of it while standing over the counter with spoons.
- 8 lamb chops, cut about 1 inch thick
- 1½ cups of parsley, very tightly packed
- ½ cup of cilantro , very tightly packed
- ¾ cup of olive oil
- ¼ cup of sherry or red wine vinegar
- 6 cloves of garlic
- 1 tablespoon of oregano
- 1 teaspoon of red pepper flakes
- sea salt and pepper to taste
- vegetable oil to sear lamb chops.
- Remove your lamb chops form the fridge and season heavily with sea salt and black pepper on both sides. Allow to sit for 10 minutes.
- Combine the parsley, cilantro, garlic, oregano and red pepper flakes in a food processor. Put the cover on and, with the food processor running, begin to steam the olive oil through the small opening at the top. Add the vinegar and pulse a few times.*
- Heat your pan over high heat until it is almost smoking. Add a couple of tablespoons of vegetable oil. Cook the lamb chops for about 2 minutes on each side, until they have a good sear and are medium in the middle.
- Allow them to cool for about 2 minutes and serve with the chimichurri sauce.