Rack of Lamb with Board Chimichurri | The BBQ Barn

Ingredients

• 2 racks of lamb, frenched
• Extra-virgin olive oil
• 2 tsp teaspoons sea salt
• ½ tsp teaspoon freshly ground black pepper
• ½ tsp teaspoon paprika
• ½ tsp teaspoon ground cumin
• ½ tsp teaspoon ground coriander
• ½ garlic clove
• ½ cup cup tightly packed parsley leaves
• ½ cup cup tightly packed coriander leaves
• 5 ½ tbsp tablespoon extra-virgin olive oil
• 1 tbsp tablespoon Jack Daniel’s Old No.7 Tennessee Whiskey
• ½ tbsp tablespoon red wine vinegar
• 1 tsp teaspoon dried chilli flakes
• ¼ tsp teaspoon sea salt
• ⅛ tsp teaspoon freshly ground black pepper