The food lab better home cooking through science ( PDFDrive ) 481

Chimichurri Sauce MAKES ABOUT 1 CUP OF SAUCE ẳ cup finely chopped fresh parsley ẳ cup finely chopped fresh cilantro 2 teaspoons finely minced fresh oregano 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons) ẵ teaspoon red pepper flakes ẳ cup red wine vinegar ẵ cup extra-virgin olive oil Kosher salt to taste Whisk together all of the ingredients in a small bowl Let stand at room temperature for at least 1 hour before serving The chimichurri can be stored in a sealed container in the refrigerator for up to a week COOLER-COOKED LAMB RACK WITH SALSA VERDE Lamb rack is one of the most delicious—and most expensive—cuts of meat at the butcher, making it the ideal candidate for cooking in your cooler This is a cut you really don’t want to mess up This recipe has you finish the lamb in a hot skillet to crisp up and brown the exterior, but you can just as easily finish it off on a hot charcoal grill Bring the cooler out to the backyard or deck with you while you polish off a couple of cocktails, then transfer the lamb from the cooler to the hot grill Chow time! NOTES: I prefer leaving extra fat and breast meat attached to the ribs for gnawing and bone sucking, but, it can be removed (frenched) if desired Make sure you buy the racks with the chine bone removed to make it easier to cut between chops after cooking Most prepackaged lamb will already have the bone removed; if buying lamb from the butcher’s case, ask your butcher to do this for you— it’s impossible to do at home without a hacksaw SERVES 4 Two 8-rib lamb racks, 3 to 4 pounds total ... can be removed (frenched) if desired Make sure you buy the racks with the chine bone removed to make it easier to cut between chops after cooking Most prepackaged lamb will already have the bone removed; if buying lamb from... polish off a couple of cocktails, then transfer the lamb from the cooler to the hot grill Chow time! NOTES: I prefer leaving extra fat and breast meat attached to the ribs for gnawing and bone sucking, but, it... LAMB RACK WITH SALSA VERDE Lamb rack is one of the most delicious—and most expensive—cuts of meat at the butcher, making it the ideal candidate for cooking in your cooler This is a cut you really don’t want to mess up