Yucatán Lamb Rack with Salsa Verde Recipe from Central Grazing Company

Ingredients

• 1 cup vegetable oil
• 3-4 cloves of garlic
• 2 tsp Kosher salt
• 1 bunch parsley, stems removed and slightly chopped
• 1 bunch cilantro, stems removed and slightly chopped
• 1 dried ancho chili, stem and seeds removed, then torn into small pieces
• ¼ cup white vinegar
• 8-to-10-bone rack of lamb or Frenched lamb rack, cut into chops
• 1 tsp coriander seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• ½ tsp annatto seeds, ground
• 1 tsp Kosher or sea salt
• 1 tbsp vegetable oil