Rack of Lamb with Chimichurri & Carrot Puree
Chef Zalman Klein
Ingredients
- 1 Rack of Lamb
- Greek Freak Rub
Mint Chimichurri
- ½ cup chopped parsley
- ⅓ cup chopped mint
- 3 minced garlic cloves
- 1 minced red chili
- ⅓ cup fresh lemon juice
- ½ Bastide Du Laval “Subtle” EVOO
Carrot Puree
- 1 bag of carrots
- ¼ cup carrot liquid
- 3 tbsp wagyu tallow
Directions
Carrot Puree
Begin by bringing a pot of water to boil.
While waiting, peel the carrots, chop them into smaller pieces, and then boil until they're fork-tender.
Before draining, reserve about a ½ cup of the cooking liquid.
Transfer the boiled carrots to a blender, add the wagyu tallow, and blend until smooth. If it's too thick, gradually add the reserved liquid a few tablespoons at a time.
Season to taste, blend again, and then set aside.
Preparing the Lamb
Rinse the lamb and pat it dry. Once fully dry, drizzle a few tablespoons of oil and season as desired.
Heat your grill or pan and sear the lamb for 5 minutes on each side. You're aiming for a medium finish with a slightly pink center.
Once done, set it aside to rest for ten minutes. If you want to prevent the bones from charring (and make it look neat), you can wrap them in foil.
Chimichurri Sauce
Start by finely chopping your herbs, red onion, garlic, and chili.
Combine them in a bowl, add lemon juice and oil, and then season to taste.
Serving
After the lamb has rested, slice it into pieces.
Plate it with a serving of carrot puree and lamb chops. Drizzle or spoon over the chimichurri sauce.
All that's left is to enjoy your meal!
