Lamb with Chimichurri Crust

  • Serves4
  • DifficultyMedium
2 French-trimmed racks of lamb

For the crust

Small bunch flat leaf parsley
Small bunch fresh oregano
1 teaspoon capers
1 teaspoon capers
4 tablespoons olive oil
2 tablespoons red wine vinegar
¼ teaspoon chilli flakes
Handful dry white breadcrumbs (around 20 grams)
Sea salt and black pepper

For the potatoes

500g baby new potatoes, halved
1 head of garlic, split into cloves
150g mini chorizo cooking sausages, skinned and halved lengthways
Knob of unsalted butter

For the garnish

Large bunch asparagus spears, trimmed
1 tablespoon balsamic glaze
2 tablespoons freshly grated Parmesan

Combine all of the ingredients for the crust, except the breadcrumbs, in a food processor and blitz until smooth. Set aside 4 tablespoons of the sauce then add the breadcrumbs to the remainder. Drizzle the lamb with olive oil and season with salt and pepper. Heat a large frying pan over a high heat, add the lamb racks and sear for 3 to 4 minutes until golden brown all over. Remove from the pan and set aside to cool. Preheat the oven to 200°C.

Lay the lamb on a roasting tray and pack the crust mixture over the meat. Roast for 8 to 10 minutes then transfer to a warm plate to rest.

Meanwhile, parboil the potatoes in a large pan of salted boiling water for 5 minutes then drain thoroughly. Heat a little olive oil in a large sauté pan, add the potatoes and fry for 5 minutes until golden. Add the butter and garlic and cook for 2 to 3 minutes until the garlic has started to soften. Add the chorizo and cook for 7 to 8 minutes until the potatoes are cooked through and the chorizo is crisp.

Blanch the asparagus in a large pan of salted boiling water for 2 to 3 minutes then drain thoroughly. Drizzle with the balsamic glaze and a little olive oil and sprinkle with the Parmesan. Carve the lamb into the cutlets and serve with the potatoes, asparagus and reserved sauce.

Lamb with Chimichurri Crust

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