Start off by making that marinade. In a food processor add all ingredients for the chimichurri sauce and blend until smooth.
Slice up the rack of lamb. Slice to separate each bone individually, this will make them look like a lollipop.
Once the rack of lamb is all cut up, add to a zip lock bag and pour in 3/4 of the marinade. Don’t pour all of it as you want it for dipping later. Place in the refrigerator for at least 2 hours to absorb the marinade.
While the lamb is marinading, par boil the potatoes, boil them for about 4 minutes, then let them cook all the way down.
After the lamb is finished marinading, preheat a skillet on med high heat and sear the lamb about 3 minutes per side. You want the internal temperature of the lamb to your desired doneness. I like mine medium, my internal temperature was about 140 before I let it rest.
Now for the potatoes! Grab a glass and on a cutting board and press the potatoes with the bottom of the glass, just enough to crack the skin. Do this to all the potatoes
clean up the skillet a bit as there will be a lot of residue from the chimichurri. Once the skillet is cleaned, add about 2 tbsp cooking oil and now sear the potatoes do season them in the skillet. Sear them about 2-3 min per side or until nicely crispy.
Once you do the first flip, season them again with salt and pepper or your favorite seasoning. Add 2 tbsp of butter to the pan while the potatoes are in there. Remove them and let cool before serving.
I highly recommend a meat thermometer for this cook. Use the reserved marinade to dunk the lamb in.