Lamb rack with a mint & mustard chimichurri! Here’s the recipe for the chimichurri: - 2tbs flat leaf parsley - 1tbs mint - 1/2 red chilli - 2 cloves of garlic - 3tbs olive oil - 1tbs red wine vinegar - Juice from 1/2 a lemon - 1tsp wholegrain mustard - Pinch of salt and pepper For the lamb rack, it was smoked at around 135c/275F until it reached an internal of 55c/130F which took almost an hour. It was then rested and finished off with a sear. #cooking #recipe #lambrack | Low n Slow Basics
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Lamb rack with a mint & mustard chimichurri! Here’s the recipe for the chimichurri: - 2tbs flat leaf parsley - 1tbs mint - 1/2 red chilli - 2 cloves of garlic - 3tbs olive oil - 1tbs red wine vinegar - Juice from 1/2 a lemon - 1tsp wholegrain mustard - Pinch of salt and pepper For the lamb rack, it was smoked at around 135c/275F until it reached an internal of 55c/130F which took almost an hour. It was then rested and finished off with a sear. #cooking #recipe #lambrack | Low n Slow Basics
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