— SECTION 1: INTRODUCTION —

Carré d’Agneau de Patagonie Grillé, Chimichurri à la Menthe et Salsa Criolla

Name: Carré d'Agneau de Patagonie Grillé, Chimichurri à la Menthe et Salsa Criolla
Prep time: 30 min
Cook time: 20 min
Total time: 58 min
Ingredients: 2 pièces carrés d'agneau (de 8 côtes chacun, parés); 2 c. à soupe sel marin de Patagonie (ou fleur de sel); 1 c. à café poivre noir (fraîchement moulu); 3 c. à soupe huile d'olive (extra vierge); 1 bouquet persil plat (haché finement); 0.5 bouquet menthe fraîche (pour la touche michelin); 3 pièces ail (gousses hachées); 1 c. à café origan séché; 0.5 c. à café piment aji molido (ou flocons de piment); 100 ml huile d'olive; 50 ml vinaigre de vin rouge; 1 pièce poivron rouge (coupé en fine brunoise); 1 pièce oignon rouge (ciselé); 2 pièces tomates (épépinées et en dés); 1 pincée paprika fumé (Pimentón)

Experience the wild flavors of the South with this exquisite Grilled Patagonian Rack of Lamb. Perfectly seared and paired with a zesty mint chimichurri and vibrant salsa criolla, it’s a gourmet journey you won’t forget.

Servings 4 People

Difficulty Intermediate

Estimated Cost $$$ High

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— SECTION 2: STORY / CONTEXT —

The story behind this recipe

This dish is a love letter to the rugged landscapes of Patagonia, where the tradition of ‘asado’ is more than just cooking; it is a way of life. On a trip to the edge of the world, I watched gauchos grill grass-fed lamb over open flames, the air thick with woodsmoke and salt. I wanted to elevate that rustic experience by adding a refreshing twist: a mint-infused chimichurri. The salsa criolla adds a crunchy, acidic brightness that cuts through the richness of the lamb, creating a balance that is both elegant and primitive.

— SECTION 3: INGREDIENTS —

What you need

For the Patagonian Lamb

2 high-quality racks of lamb (8 chops each), frenched
3 tbsp olive oil
4 cloves garlic, minced
Fresh rosemary and thyme
Coarse sea salt and cracked black pepper

For the Mint Chimichurri

1 cup fresh parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
3 cloves garlic, minced
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp red pepper flakes

For the Salsa Criolla

1 red bell pepper, finely diced
1 small red onion, finely diced
2 plum tomatoes, seeded and diced
1/4 cup white vinegar
1/2 cup olive oil

💡 Tip: For the best flavor, let the lamb sit at room temperature for 30 minutes before grilling to ensure even cooking.

— SECTION 4: PREPARATION —

How to prepare

Marination (30 minutes): Rub the lamb with olive oil, garlic, rosemary, and thyme. Let it sit while you prepare the sauces.
Sauce Prep (15 minutes): Whisk all Chimichurri ingredients in one bowl and all Salsa Criolla ingredients in another. Let flavors meld.
Grilling (20 minutes): Preheat the grill to high heat. Sear the lamb for 4-5 minutes per side for a perfect medium-rare (internal temp 135°F/57°C).
Resting (10 minutes): Transfer the lamb to a cutting board and tent loosely with foil. This keeps the juices inside.

💡 Tip: When grilling the rack, place small strips of foil over the exposed bone ends to prevent them from charring too much.

— SECTION 5: RESULT —

The lamb emerges tender, pink, and smoky, beautifully complemented by the vibrant colors of the fresh salsas.

— SECTION 6: TIPS & ADVICE —

Our advice

To achieve that iconic Patagonian crust, ensure your grill is screaming hot before the meat touches the grates. Use high-quality lump charcoal if possible to impart a deeper, authentic wood-fired flavor. Always slice the rack between the bones only after the resting period to ensure the meat stays incredibly succulent and juicy for your guests.

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⚠️ Warning: Avoid overcooking the lamb; its delicate flavor can become gamey and the texture tough if cooked past medium.

— SECTION 7: NUTRITION —

Nutritional information

Calories 540 kcal

Protein 38g

Fat 42g

Carbs 6g

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— SECTION 8: CONCLUSION —

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