Print

Perfect Herb-Crusted Rack of Lamb Recipe with Mint Chimichurri Sauce

herb-crusted rack of lamb - featured image
Print Recipe

A quick and easy herb-crusted rack of lamb paired with a fresh mint chimichurri sauce, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 700 to 900 grams), frenched and trimmed
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil, divided (extra virgin preferred)
  • Salt and black pepper to taste
  • For the Mint Chimichurri Sauce:
  • 1 cup fresh mint leaves, packed
  • ½ cup fresh parsley leaves, packed
  • 2 cloves garlic, roughly chopped
  • ¼ cup red wine vinegar
  • ⅓ cup olive oil
  • ½ teaspoon red chili flakes (optional)
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the finely chopped rosemary, thyme, parsley, garlic, and a pinch of salt and pepper. Mix well to prepare the herb crust.
  3. Pat the rack of lamb dry with paper towels. Season all over with salt and black pepper.
  4. Brush the rack evenly with Dijon mustard to help the herbs stick and add flavor.
  5. Generously press the herb mixture onto the mustard-coated rack, covering all exposed meat surfaces.
  6. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering.
  7. Place the rack bone-side down and sear for about 2-3 minutes until golden brown. Flip and sear the other side for another 2 minutes.
  8. Transfer the skillet with lamb into the preheated oven. Roast for 15-20 minutes for medium rare (internal temp 130°F/54°C), or longer if preferred.
  9. Remove lamb from oven, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
  10. While lamb rests, combine mint, parsley, garlic, red wine vinegar, olive oil, red chili flakes, and salt in a food processor. Pulse until finely chopped but still textured. Taste and adjust seasoning.
  11. Slice the rack between the bones into individual chops. Plate and generously spoon mint chimichurri over or alongside.

Notes

Press the herb crust firmly onto the mustard layer and chill the rack for 10 minutes before searing if the crust isn’t sticking well. Use an instant-read thermometer to avoid overcooking. Let the lamb rest for at least 10 minutes before slicing. Mint chimichurri can be made ahead and tastes better after sitting for a few hours.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, weeknight dinner, gluten-free, low-carb

Find it online: https://tastytuck.com/perfect-herb-crusted-rack-of-lamb-recipe-with-mint-chimichurri-sauce-easy-and-delicious/