Sunday Roast Lamb Rack with Smoked Chimichurri

Name: Sunday Roast Lamb Rack with Smoked Chimichurri
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: Lane’s Sunday Roast; 2x Frenched Lamb Racks; 10g Lane’s SPG rub.; 150ml olive oil; 15ml red wine vinegar; 30ml lemon/lime juice; 50g parsley finely chopped; 50g coriander/cilantro; 1 small onion; 3-4 cloves garlic finely chopped or minced; 2 small chilies. I like one red and one green finely chopped (about 1 tablespoon finely chopped chili); 2 cheeks of red capsicum; 15g Mint Leaves

Jan 23, 2025

By Talita Tu'ipulotu

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Sunday Roast Lamb Rack with Smoked Chimichurri

Servings

4

Prep Time

20 minutes

Cook Time

45 minutes

Ingredients

Lane’s Sunday Roast
2x Frenched Lamb Racks

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10g Lane’s SPG rub.
150ml olive oil
15ml red wine vinegar
30ml lemon/lime juice
50g parsley finely chopped
50g coriander/cilantro
1 small onion
3-4 cloves garlic finely chopped or minced
2 small chilies. I like one red and one green finely chopped (about 1 tablespoon finely chopped chili)
2 cheeks of red capsicum
15g Mint Leaves

Directions

Preheat barbecue to 250f/120c
Take your frenched lamb cutlets and season with Lane’s Sunday Roast
Place lamb rack indirect on the grill for 45 minutes or until temp hits 145f/62c
Take lamb off the grill and rest while you prep the Chimichurri
Take all your dry ingredients and herbs and chop up nice and finely.
Place all ingredients in a bowl and mix tenth wet ingredients.
Once you’ve mixed your Chimichurri, place in a glass container and place a lit coal in your Chimichurri and place lid on top lightly. This is how you smoke the Chimichurri.
Slice up lamb cutlets and drizzle Chimichurri over the top.
Enjoy