Grilled Rack of Lamb with Chimichurri Sauce

WHEREAS, lamb is the meat of a delicious and adorable animal; and

WHEREAS, garlic-rubbed meats are tastier than those not so rubbed; and

WHEREAS, lamb so embrocated and grilled is consumed with the vigor and relish possessed by those individuals strong of mind and empty of stomach; and

WHEREAS, a missive detailing the steps properly taken will facilitate repetition of the below-photographed feast;

BE IT SO DETAILED:

Grilled Rack of Lamb with Chimichurri Sauce

4 small racks of lamb (about 8 ribs per rack), trimmed of most fat and patted dry

Chimichurri Sauce:
1 c. Italian parsley, rinsed and patted dry
5 cloves garlic, peeled
1/2 c. olive oil
1/4 c. red wine vinegar or other acid (e.g., lime juice)
1 tsp. red pepper flakes (we used a few jalapeno slices instead)
1 tsp. salt
additional olive oil, salt, and pepper for seasoning

Combine the parsley, garlic, olive oil, acid, salt, and red pepper flakes in a food processor or blender; pulse to combine and then blend. The mixture should have the consistency of a loose paste. Save half of the sauce for serving at the table.

1. Get a hot fire going in the pit and put the grate on. Preheat the oven to 400 degrees.
2. Rub the racks of lamb with a small amount of oil, salt and pepper, then rub each rack with half of the Chimichurri.
3. Quickly sear the racks of lamb on the grill, about 2-4 minutes per side, until a crust forms. Remove the racks from the fire and put in an oven-safe pan. Brush the racks with a little more Chimichurri.
4. Put the pan in the oven and roast until a meat thermometer reads 120 degrees for medium-rare, 125 degrees for medium.
5. Take the pan from the oven, cover the meat, and allow to rest for 10-15 minutes.
6. Go to freaking town on that delicious sheep.