RACK OF LAMB WITH MINT CHIMICHURRI AND EDIBLE FLOWERS

COWGIRL|May - June 2020

RACK OF LAMB WITH MINT CHIMICHURRI AND EDIBLE FLOWERS
Whether you’re a longtime lamb aficionado or an adventuresome beginner, this elegant-yet-easy rack of lamb is bound to delight both you and your guests. Organic, pasture-raised lamb is incredibly nutrient dense—high in protein and healthy fats, with a wide range of minerals and micronutrients—and a refreshing change of pace if beef is the only red meat in your suppertime rotation. And while diners in countries such as Australia, New Zealand, the United Kingdom, Ireland, and Spain have celebrated centuries-long cuisine cultures incorporating lamb, Americans—whose consumption has remained below a pound per year per person for decades—are rediscovering lamb’s delicate flavor and high nutritional profile.
SUSAN L. EBERT

For the Mint Chimichurri:

1 cup fresh mint leaves, torn

1 cup fresh Italian parsley, leaves only

2 cloves garlic, minced

2 tablespoons minced shallot

6 tablespoons organic olive oil

2 tablespoons white wine vinegar

1 tablespoon honey

1/2 teaspoon sea salt

For the Rack of Lamb:

2 8-rib frenched racks of lamb (each rack about 1 1/2 pounds)

4 ounces (1 stick) butter, softened

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh Italian parsley, chopped

1 teaspoon sea salt

1 teaspoon black pepper, freshly ground

Edible flowers, for garnish Additional mint leaves, for garnish

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May - June 2020