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Chimichurri Rack Of Lamb

lamb

2 racks of lamb; chine bone removed, (1-1/
----Chimichurri Paste----
1 cup packed parsley sprigs
2 tablespoons wine vinegar
2 tablespoons olive oil
1 teaspoon dried oregano
4 cloves garlic
1/4 teaspoon (each) salt and pepper

This easily made paste of South American origin roasts to an intensely flavourful crust. Trim all but 1/8-inch thick layer of fat from lamb. Place, bone side down, on rack in roasting pan. Chimichurri Paste: In mini-chopper or food processor, finely chop together parsley, vinegar, oil, oregano, garlic, salt and pepper; spread all over lamb racks. Roast in 450°F oven for about 20 minutes or until meat thermometer registers 140°F for rare or until desired doneness. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving into 1- or 2-rib portions.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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