Grilled Rack of Lamb with Chimichurri Sauce
Grilled Rack of Lamb with Chimichurri Sauce - Courtesy of Candice Mora, co-owner/sommelier, Christopher Cellars in Elk Grove, California.
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Cooking tools:
- Sous vide circulator
- Blender
- Food processor
- Instant-read thermometer
- Zip-top bag
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 1 rack of lamb
- 16 ounces marbled potatoes
- 1 tablespoon garlic (minced)
- 2 tablespoons unsalted butter
- 1 bunch asparagus (trimmed)
- 5 ounces chimichurri sauce (see recipe below)
- 1 bunch parsley
- 3 cloves garlic
- 2 teaspoons fresh oregano
- 1 shallot
- 3 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- ¾ cup olive oil
- 1 teaspoon salt
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