Chimichurri Lamb Racks


  • 1 cup parsley

  • ½ cup fresh coriander

  • 6 cloves of garlic

  • 1 teaspoon of cumin

  • 1 teaspoon coriander seed

  • ¼ cup white or apple cider vinegar

  • ½ cup olive oil

  • Salt

  • Pepper

  • Olive oil

  • 1 chili (red or green)

  • 2 racks of Prime Dorper Lamb, fat trimmed


Blitz parsley, coriander, garlic, cumin, chili and coriander in a food processor until finely chopped

Add vinegar, oil and blitz until liquids are fully integrated

Season with salt and pepper to taste

Pre-heat the oven to 180 degrees celsius and rub a third of the sauce over the Prime Dorper Lamb racks and leave to marinade for 30 minutes

In a frying pan, heat olive oil and sear the outside of the lamb to seal and brown then place straight into the hot oven for 15 minutes or 20 if you like them a little more done

Remove from the heat, let rest for 10 minutes, carve and serve with the remainder of the chimichurri sauce