This is a great spring dish combining the best Scottish lamb cutlets and a terrific sauce. Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats which works a treat with lamb.
Roast rack of lamb with chimichurri sauce
Serves 4
1 white onion
1 clove garlic
20g curly parsley
250g fresh tomatoes
1 small red chilli
Half tsp sweet paprika
5g sea salt
Half tsp thyme leaves
20ml sherry vinegar
30ml white wine vinegar
4tbsp water
100ml olive oil
Juice of 1 lemon
2tbsp vegetable oil
4 racks of lamb, chined
Chop the onion and garlic into small dice and place them in a mixing bowl. Pick and finely chop the parsley and add it to the onions.
Cut the tomatoes into quarters, remove the seeds then cut the flesh into small cubes and add them to the onions.
Cut the chilli lengthways and remove the seeds. Chop the flesh finely and add it to the bowl with the paprika, salt and thyme leaves. Stir in the vinegar, water, oil and lemon juice and set aside.
Set the oven to 220C/200C fan/gas mark 7.
Heat the vegetable oil in a heavy based pan over a medium heat and season the lamb with table salt.
Colour the lamb golden brown on all sides in the pan then transfer to the oven for 9 minutes, turning the racks over halfway through. Remove the lamb from the oven and allow it to rest for 5 minutes.
Carve the lamb into cutlets, arrange it on warm plates and spoon the chimichurri sauce over the top. Serve with boiled new potatoes and new season asparagus.
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