We have something extraordinary for you: this roasted rack of lamb is perfect for a special weekend dinner or impressive main when entertaining! Lamb is coated with a blend of fresh herbs and then roasted to perfection. The result is a delicate crust on the outside, with a tender and juicy inside. Served alongside a vibrant mint chimichurri, this dish lets the natural flavors of the lamb take center stage so you can savor every bite.
Ingredients
Olive oil, for the pan
½cupfresh parsley
¼cupfresh oregano
1teaspoonsea salt
¼teaspoonEACH: cayenne and black pepper
4clovesgarlic
¼cupolive oil
2tablespoonsdijon mustard
2rackslamb, 2 ½ lb total
Mint Chimichurri
½cupfresh parsley, minced
½cupfresh mint, minced
1tablespoonfinely minced shallot
½tablespoonoregano
2clovesgarlic, minced
6tablespoonsolive oil
2 ½tablespoonssherry vinegar, Or sub 2 tablespoons red wine vinegar
Optional: 1 red chili, minced
Instructions
Lay a piece of parchment paper on a baking sheet and drizzle it with olive oil. Place the parsley, oregano, sea salt, cayenne, black pepper, garlic, and olive oil in your food processor and blend until combined. It will still be a bit chunky. If you don't have a food processor, you can finely chop everything by hand.
½ cup fresh parsley, ¼ cup fresh oregano, 1 teaspoon sea salt, ¼ teaspoon EACH: cayenne and black pepper, 4 cloves garlic, ¼ cup olive oil
Spread the dijon mustard evenly over the meat on both sides of the racks of lamb. Rub a little of the herb mix over the backside (the concave side) of the lamb then place the racks, backside down, on the prepared baking sheet. Press the remaining herb mix onto the meaty part of the lamb. Set aside at room temperature for 30-60 minutes.
2 tablespoons dijon mustard, 2 racks lamb
While the lamb is marinating, prepare the mint chimichurri. Stir all the chimichurri ingredients together in a medium-sized bowl. If you prefer, you can use your food processor, but we like the results of hand-mincing the herbs better. Set aside.
½ cup fresh parsley, ½ cup fresh mint, 1 tablespoon finely minced shallot, ½ tablespoon oregano, 2 cloves garlic, 6 tablespoons olive oil, 2 ½ tablespoons sherry vinegar, Optional: 1 red chili
Preheat your oven to 450 degrees Fahrenheit. When your oven is hot, put the lamb inside. Cook the lamb for 20-30 minutes, depending on the size of the racks and your personal preference. For the best results, use an instant-read thermometer. °Rare: 20 minutes. 125 degrees Fahrenheit °Medium-rare: 25 minutes. 135 degrees Fahrenheit °Medium: 30 minutes. 150 degrees Fahrenheit
Remove the lamb, cover it loosely with aluminum foil, and let it stand for 10 minutes before carving. Serve the rack of lamb with the mint chimichurri on the side.