- 1 cup Italian parsley
- 4 cloves coarsely chopped garlic
- 1 tsp Kosher salt
- 1/2 tsp red chili flakes
- 1/2 tsp black pepper
- 2 Tbsp fresh oregano, chopped
- 2 Tbsp shallot, chopped
- 3/4 cup good quality olive oil
- 3 Tbsp sherry vinegar or red wine vinegar
- 3 Tbsp fresh lemon juice
Combine all ingredients, except the oil, in a food processor, pulsing four or five times.
Add the olive oil while the machine is running, over a period of five seconds. Stop the machine, and taste the chimichurri for acidity. If the flavor is too sharp, add a bit more oil. If the flavor is too mild, add a bit more vinegar or lemon juice.
Preheat oven to 450 degrees. Rub lamb with kosher salt, black pepper, and rosemary-infused olive oil.
In a sauté pan, quickly sear the racks on both sides, then place in preheated oven, fat cap up, for 17 minutes. Check for doneness (if using a meat thermometer, 120 degrees indicates rare to medium rare).
Remove lamb from oven and cool completely before carving into single bone chops.
Serve over the lamb, or as a condiment on the side. The color of this Argentinean sauce will fade over a few days, but the flavor only improves.