Good day ♥️'s! I have another recipe for yall!
Last weekend was Mother's Day Weekend and my first Mother's Day was celebrated at home with my boo. E's mom watched J for us and we were able to have a few hours of alone time.
I love lamb we typically get our fix when we go to Fogo de Chao for anniversaries or birthdays but everywhere for holiday weekends are way too busy and while I love getting all dolled up I wasn't feeling it this weekend. We were both exhausted and all we really wanted to do was nap.
Saturday after we dropped J we stopped into HEB to see if they had any lamb, we lucked out and found a rack of lamb, picked up some pre-made chimichurri [homemade is so much better, here is a recipe] and hheaded home.
E made a rub it included fresh crushed garlic, terragon, olive oil, salt, pepper, garlic powder and he worked that all over the rack.
Tip: When buying Lamb be very aware of the fat layer, ours had a lot of fat and not a lot of meat. We preferably by the chops at Sprouts.
Once the rub was on the rack he seared it in both sides and the stuck it in the over for about 30 mins at 350 degrees. This does all depends on how you like your meat cooked. We typically DOI a medium to medium rare on our lamb.