In the kitchen today, we welcome Nick Rabar from Avenue N making Grilled Lamb with Rosemary Chimichurri.


  • 1ea. 1/2 Lamb Rack, 7 – 8 bones
  • 1/4 cup Olive Oil
  • 1/4 cup Rice Vinegar
  • 1/8 cup Lemon Juice
  • 3 Tablespoons Parsley, chopped
  • 3 Tablespoons Rosemary, chopped
  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Shallot, minced
  • As Needed Kosher Salt
  • As Needed Black Pepper


  1. Rub lamb with some olive oil and season with salt and pepper.
  2. Combine remaining olive oil, vinegar, lemon juice, parsley, rosemary, garlic, shallots and season with salt and pepper.
  3. In a 500 degree oven bake lamb until it is medium rare (about 16 minutes. Allow to rest, drizzle chimichurri on top so serve.

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