Lamb w/ Mint Chimichurri
My Sis and her hubs are on their honeymoon right now in South America - probably arriving in Argentina at this very moment.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Microplane
- Saute pan
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 2 racks of lamb, frenched*
- 3 cups fresh mint leaves, about 2 bunches
- 1 cup fresh parsley leaves, about 3/4 of a bunch
- 3 cloves of garlic
- zest and juice of 1 lemon
- 2 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup olive oil
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