Shaver Expedition

This morning we rented Kayaks in shaver. While it was nice to try something different, the experience wasnt REALLY cool just because the lake was packed with loud waverunners and boats.We paddled passed Shaver Island with the stupid people from LA that think they can own something in the middle of the lake. pfff. 
but no one was home. so we paddled back. We are thinking that it might be a better idea to do the kayaking thing up by Court Right where there are only people fishing in quiet boats.

Now Andrew is cooking a delicious rack of lamb with chimichurri sauce. Its way warmer (78 degrees) than this past weekend when we were here with Adam Rapp. Jumping in the cold lake felt good.

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.