Oven-roasted rack of lamb with chimichurri butter

Beautifully roasted lamb smothered in a fragrant, herby butter.

More than 1 hour

Serves 6

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Ingredients:

  • 1 rack of lamb (8 chops)
  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper
  • ⅓ cup (80g) butter
  • 3 Tbsp (45ml) coriander 
  • 3 Tbsp (45ml) parsley
  • Grated peel of 1 lemon
  • 1 garlic clove, minced
  • 1 chilli, finely chopped
  • 1 tray (600g) PnP ready-to-roast vegetable mix
  • 1 can (400g) chickpeas, drained and rinsed
  • Butter, for serving  

 

Method

  1. Preheat oven to 200°C.
  2. Brush rack of lamb with olive oil, season, and sear in a hot pan.
  3. Stir butter, coriander, parsley, lemon peel, garlic and chilli together.
  4. Smear flavoured butter over lamb.
  5. Place vegetables and chickpeas in a roasting pan, season, and roast for 25 minutes.
  6. Place lamb on vegetables and roast for 25-30 minutes for medium doneness (or a bit longer, if preferred). 
  7. Remove from oven and rest meat for 10 minutes.
  8. Slice and serve with vegetables and butter drippings.

 

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