This easy to make Herb Roasted Rack of Lamb is served with a side of mint chimichurri and is crazy delicious. Whether you're looking for simple weekend dinner or an impressive Easter main course, this is it. It's also naturally gluten-free + paleo + Whole30 approved. Dig in!
Olive oil, for the pan
¼teaspooneach: cayenne and black pepper
2tablespoonsDijon mustard, Read the label if you're doing Whole30. Maille Dijon is Whole30 compliant
2rackslamb, 2 - 2 ½ lbs. total
½cupfresh parsley, minced
½cupfresh mint, minced
1tablespoonfinely minced shallot
2 ½tablespoonssherry vinegar, Or sub 2 tablespoons red wine vinegar
Optional: 1 red chili, minced
Lay a piece of parchment paper on a baking sheet and drizzle 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 back side (the concave side) of the lamb then place the racks, back side down, on the 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 sitting, 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 I 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. (See notes) When your oven is hot, put the lamb inside. Cook the lamb for 25 minutes for medium-rare or 30 minutes for medium. Remove the lamb and cover loosely with aluminum foil and let it stand for 10 minutes before carving.
Serve the herb roasted rack of lamb with the mint chimichurri on the side.
Potatoes make a great side dish, and can be cooked at the high oven temperature. I like to place whole nugget potatoes in a baking dish and cover them liberally with oil, sea salt, and thyme. Cover the potatoes with aluminum foil and bake for 40-50 minutes. The lamb can go in the oven when the potatoes have cooked for 20 minutes.In a pinch, you can cook the lamb without letting it stand for 30 mins.