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

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A sophisticated yet straightforward herb-crusted rack of lamb paired with a fresh, zesty mint chimichurri sauce. Perfect for impressing guests or enjoying a gourmet weeknight meal.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 700–900 grams), Frenched
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 cup fresh mint leaves, packed, roughly chopped
  • ½ cup fresh parsley leaves, packed
  • 3 cloves garlic
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Remove the rack of lamb from the fridge and let it come to room temperature for about 20 minutes. Pat dry with paper towels.
  2. In a small bowl, combine minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Stir in olive oil to form a paste.
  3. Brush the rack all over with Dijon mustard.
  4. Rub the herb paste evenly over the mustard-coated rack, pressing gently to adhere.
  5. Preheat oven to 425°F (220°C). Heat an oven-safe skillet over medium-high heat.
  6. Sear the rack fat-side down for 2-3 minutes until golden brown, then flip and sear the other side for 1-2 minutes.
  7. Transfer the skillet with the rack into the oven and roast for 20-25 minutes for medium-rare (internal temperature about 130°F / 54°C).
  8. Remove from oven, tent loosely with foil, and let rest for 10 minutes.
  9. While lamb roasts, combine mint, parsley, garlic, red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper in a food processor. Pulse until finely chopped but still textured. Adjust seasoning.
  10. Slice the rack between ribs into individual chops and serve with a generous spoonful of mint chimichurri.

Notes

Let the lamb rest after roasting to keep it juicy and tender. Use a meat thermometer for perfect doneness. Pat lamb dry before applying herb crust to ensure a crispy crust. Mint chimichurri is best made fresh just before serving. If oven runs hot, check lamb early to avoid overcooking.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, dinner party, gourmet lamb, rosemary, thyme, garlic, Dijon mustard

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