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

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A quick and easy herb-crusted rack of lamb paired with a fresh and tangy mint chimichurri sauce, perfect for special occasions or an impressive weeknight meal.

Ingredients

Scale
  • 1.5 to 2 pounds rack of lamb, frenched if possible
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • Mint chimichurri sauce:
  • ½ cup fresh mint leaves, packed
  • ½ cup fresh parsley, packed
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • ¼ cup olive oil
  • A pinch of red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Trim excess fat and silver skin from the rack of lamb if needed. Pat dry with paper towels.
  2. Season all sides generously with kosher salt and freshly ground black pepper.
  3. In a bowl, combine rosemary, thyme, parsley, oregano, minced garlic, and olive oil to form a slightly wet paste.
  4. Brush the herb mixture evenly over the lamb rack, coating top and sides.
  5. Heat an oven-safe skillet over medium-high heat until hot. Sear the lamb fat side down for 3-4 minutes until golden brown, then flip and sear the other side for 2 minutes.
  6. Preheat oven to 400°F (200°C). Transfer skillet with lamb to oven and roast for 15-20 minutes for medium-rare (internal temperature 125-130°F / 52-54°C). Adjust time for desired doneness.
  7. Remove lamb from oven, tent loosely with foil, and let rest for 10 minutes.
  8. While lamb rests, combine mint, parsley, garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but still a bit chunky. Adjust seasoning to taste.
  9. Slice the lamb rack into individual chops and serve topped with a generous spoonful of mint chimichurri.

Notes

Make the mint chimichurri a day ahead to deepen flavors. Use a meat thermometer to ensure perfect medium-rare doneness. If no food processor, finely chop chimichurri ingredients by hand for a chunkier texture. Don’t overcrowd the pan when searing to get a proper crust. Rest lamb after roasting to keep it juicy.

Nutrition

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

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