Yucatán Lamb Rack with Salsa Verde

Spice up how you prepare your lamb rack by slicing the rack into rib chops and marinating them before a quick sear on a hot grill. Drizzle with this homemade salsa verde for a bright taste of the Yucatán Peninsula. This recipe was created for Central Grazing Company by Chef Ted Habiger of Room 39 in Kansas City, Missouri. Plus, from Feb. 10 through Feb. 28, every Lamb Box purchase will be entered for a chance to win a $100 gift certificate to Room 39 in Kansas City!

Yucatán Lamb Rack with Salsa Verde

Turn Rack of Lamb into Lamb Chops with Homemade Green Sauce

Cook Time:
20 minutes
Serving Size:
4
Prep Time:
1 hour 30 minutes
Ingredient:
Rack of Lamb

Ingredients


Salsa Verde

1 cup vegetable oil

3-4 cloves of garlic

2 tsp Kosher salt

1 bunch parsley, stems removed and slightly chopped

1 bunch cilantro, stems removed and slightly chopped

1 dried ancho chili, stem and seeds removed, then torn into small pieces

¼ cup white vinegar


Lamb Rib Chops

1 tsp coriander seeds, toasted and ground

1 tsp cumin seeds, toasted and ground

½ tsp annatto seeds, ground

1 tsp Kosher or sea salt

1 tbsp vegetable oil

8-to-10-bone rack of lamb or Frenched lamb rack, cut into chops

lamb kebabs recipe from central grazing company

Directions

Salsa Verde

Combine the vegetable oil, garlic and salt in a blender. Purée until garlic is fully puréed (about 10 seconds). Add parsley & cilantro and purée until fairly smooth and bright green (about 10 seconds).  Add torn pieces of ancho chili and blend (about 15 seconds). Add white vinegar and quickly blend (about 5 seconds). Reserve for serving with the lamb.

Rib Chops

To cut the lamb rack into chops, stand the rack on a cutting board bone-side up. Slice between every other rib bone to create 4 to 5 rib chops. 

Combine all ingredients except lamb in a mixing bowl, then rub mixture all over the lamb chops and marinate in the refrigerator for at least an hour.

Grill the chops on a hot grill for about 3 to 4 minutes a side.

Serve on a platter with the salsa verde as an appetizer or serve as an entrée with grilled vegetables like eggplant, zucchini and spring onions.

About Chef Ted Habiger

Learn more about Chef Ted, local sourcing, seasonal eating, and Room 39 in our interview with him (including lamb techniques, local eating, and ideal wine pairings)!

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