Herb Crusted Rack of Lamb with Mint Chimichurri + Roasted Peaches

Instructions

1. 1 cup chopped parsley
2. 3/4 cup chopped mint
3. ¾ cup olive oil*
4. Lemon juice from 1 lemon
5. Zest from 1 lemon
6. 8 garlic cloves*
7. 2 tsp red chili flakes*
8. S + P
9. Rosemary, chopped
10. Peaches, sliced (you can also use pears)
11. Olive oil
12. S + P
13. For the lamb; pat the lamb dry. In a mini food processor, combine the garlic, rosemary, thyme and olive oil and process until the garlic is finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor. Season the lamb rack with salt and pepper and rub the marinade all over it. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour at room temperature.
14. Preheat oven to 450.
15. Heat 2 tablespoons olive oil in a large heavy oven proof skillet (I used my cast iron) over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
16. Transfer the lamb and roast in the oven (fat side up) for 12 to 16 minutes, depending on the degree of doneness you want (although in my opinion, lamb is best served medium-rare). With a meat thermometer, take a reading (120-125 for medium rare, 125-130 for medium) in the center of the meat—After 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
17. While the lab is roasting, add all the ingredients for the chimichurri (except the salt and peppe)r in a food processor and pulse until everything is finely chopped. When it reaches the taste you like, add salt and pepper and pulse until it’s all blended together.
18. For the Peaches; rub the peaches with chopped rosemary, olive oil and a little S&P, place in a oven safe pan and roast until the peaches start to caramelize. Remove from the oven and place aside.
19. Transfer the roasted rack of lamb to a cutting board and LET THE LAMB REST FOR 10 MIN BEFORE CUTTING IT so the juices can redistribute before slicing into individual chops for serving.
20. To serve, slice the rack of lamb, place the peaches on top and drizzle with the mint chimichurri. ENJOY!