Rack of Lamb

Two successful meals in a row. This time I made roasted potatoes, salad (heavy on the avocados) and rack of lamb. The potatoes and salad were the same standard recipes from previous blogs, but the rack of lamb and mint Chimichurri sauce were brand new and a raging success. First of all the rack of lamb. I seasoned it with salt, pepper and rosemary and a bit of thyme. I rubbed the spices onto the meat and let it sit for a couple of hours. The Mint Chimichurri sauce consisted of 1 big jalapeno, a whole bag full of Publix mint leaves, olive oil, 1 small shallot, 2 garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil. Mix all those up in a food processor. Ok, so now you get a pan scorching hot with olive oil. Sear both sides of the rack of Lamb for 3-4 minutes. (expect a lot of smoke) Then put the rack of lamb in the oven at 450 degrees 14 minutes for medium rare. This meal goes well with a robust wine to match the Chimichurri, such as a Cabernet Sauvignon. The meal was a resounding success as you can tell by Mark Sucking the bones and the Arugala in Casey's teeth and the crazy grin on Aimee's face.