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Close-up of lamb and crab surf and turf on cast iron.

Lamb and Dungeness Crab Surf and Turf

A decadent surf and turf featuring grilled lamb chops and Dungeness crab clusters marinated in a vibrant herb paste, served with a zesty chimichurri sauce and grilled oranges. This dish is perfect for a special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

Surf and Turf
  • 3 pounds Dungeness Crab Clusters
  • 1.5 Market House Frenched Rack of Lamb (1.5 to 2 pounds)
  • 2/3 cup extra-virgin olive oil plus more if needed
  • 1 cup fresh parsley destemmed and roughly chopped
  • 3 tablespoons fresh mint destemmed and roughly chopped
  • 4 cloves garlic peeled and roughly chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 large navel oranges peels and pith removed, quartered
Chimichurri
  • 2 cups fresh parsley destemmed, finely chopped
  • 1/4 cup fresh cilantro stems included, finely chopped
  • 1/4 cup fresh oregano destemmed, finely chopped
  • 2 cloves garlic peeled and minced
  • 1 small shallot peeled and minced (about 2 tablespoons)
  • 2 tablespoons red grape juice vinegar more, as needed
  • 0.5 cup olive oil to taste
  • Kosher salt to taste
  • Red pepper flakes to taste

Method
 

  1. Crack crab shells lightly and place crab and lamb in separate bowls in the refrigerator.
  2. Blend Surf and Turf ingredients (except oranges) into a paste. Marinate crab and lamb for at least 3 hours in the refrigerator.
  3. Prepare chimichurri by combining parsley, cilantro, oregano, garlic, shallot, vinegar, and olive oil. Adjust seasoning.
  4. Let lamb come to room temperature. Preheat grill to 450°F.
  5. Grill lamb 6-8 minutes per side, then reduce heat to 350°F and cook until 125°F for medium rare. Rest for 10 minutes.
  6. Grill crab clusters in batches for about 8 minutes, turning occasionally, until warmed through.
  7. Grill orange quarters for 3-4 minutes until charred.
  8. Slice lamb, arrange with crab and oranges, drizzle with chimichurri, and garnish with cilantro and parsley. Serve warm.

Notes

Adjust the chimichurri's acidity to your preference by adding more or less red grape juice vinegar.