SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Salt and Pepper Crusted Rack of Lamb with Blood Orange and Cherry Chimichuri image

Provided by Martha Stewart

Number Of Ingredients 6

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1 tablespoon whole black peppercorns
1 tablespoon sea salt
1 teaspoon crushed red-pepper flakes
3 tablespoons olive oil
2 (1 1/4-pound) racks of lamb, trimmed and Frenched
Blood Orange and Cherry Chimichurri

Steps:

Preheat oven to 400 degrees.
Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.