Recipe courtesy of Robert Gerstenecker.
Ingredients
- Dutch oven
Lamb Ingredients
- 1⁄2 lb organic hay
- 2 lbs. whole lamb rack, cleaned
- 1 clove garlic, sliced
- 1 lb. tri color carrots, roasted
- 1 lb. fingerling potatoes, baked
- Salt and pepper, to taste
- 1 cup olive oil
Chimichurri Ingredients
- 2 cups packed fresh herbs (the ones you like to eat)
- 3 garlic cloves, peeled
- 1/4 cup red wine vinegar
- 1/4 tsp red pepper flakes
- 1⁄4 tsp kosher salt