Mint Chimichurri Crusted Lamb Rack with Mint Balsamic Sauce & Sweet Potato

Name: Mint Chimichurri Crusted Lamb Rack with Mint Balsamic Sauce & Sweet Potato
Yield: Serves 6
Ingredients: 250 ml parsley, coarsely chopped; 2 t ground cinnamon; 1 T fennel; 2 cloves of garlic, chopped; ¼ t red pepper, crushed; 250 ml balsamic vinegar; 1 T coriander; 250 ml mint leaves, coarsely chopped; pinch of pepper; 125 ml caramel sugar; pinch of salt; 4 T chimichurri; ¼ cup red wine vinegar; 2 T honey; 1 cleaned but non-portioned rack of lamb; ½ cup olive oil; 2 sprigs thyme; 5 medium-sized sweet potatoes, scrubbed clean; 1 T paprika; black pepper; 1 sprig rosemary; sea salt; 125 ml butter; 2 t nutmeg

Preparation info

Serves
6

Difficulty
Medium

Appears in

Dijo

By Lesego Semenya

Published 2018

About

Chimichurri is traditionally made with fresh coriander and parsley. I’ve adjusted this recipe and used mint instead. The beautiful green colour contrasts wonderfully with the grilled meat.

South Africa has some of the best lamb in the world. We take it for granted because few of us have actually tasted any from elsewhere in the world. Many of the international clients I’ve cooked for have remarked how great tasting our lamb is. We need to market it more.

Ingredients

Main course

Ingredients

Method