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

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A flavorful and elegant herb-crusted rack of lamb paired with a fresh, tangy mint chimichurri sauce. This recipe is quick, easy, and perfect for dinner parties or special occasions.

Ingredients

Scale
  • 1.5 to 2 pounds frenched rack of lamb
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • Mint chimichurri:
  • 1 cup packed fresh mint
  • 1 cup flat-leaf parsley
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Pinch of red pepper flakes (optional)
  • Salt to taste
  • 1 tablespoon lemon juice

Instructions

  1. Trim and prepare the rack of lamb by removing excess fat and silver skin using a sharp knife. Pat dry with paper towels (about 5 minutes).
  2. Season the lamb generously with salt and freshly ground black pepper on all sides (about 2 minutes).
  3. In a bowl, combine finely chopped rosemary, thyme, parsley, and minced garlic. Stir in 2 tablespoons olive oil to form a spreadable paste (about 5 minutes).
  4. Press the herb mixture firmly onto the fatty side of the lamb rack, creating an even layer (about 3 minutes).
  5. Preheat the oven to 400°F (200°C).
  6. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Sear the lamb crust-side down for 2-3 minutes until golden and fragrant. Flip and sear the other side for 2 minutes (about 7 minutes total).
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature 130°F/54°C). Use a meat thermometer to check doneness.
  8. Remove the lamb from the oven and let it rest for 10 minutes before slicing.
  9. While the lamb roasts, prepare the mint chimichurri by pulsing fresh mint, parsley, garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, and salt in a food processor until finely chopped but still textured (about 5 minutes). Adjust seasoning to taste.
  10. Slice the rack into individual chops between the bones and serve with a generous spoonful of mint chimichurri on the side or drizzled over the top.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness at 130°F (54°C). Rest the lamb for at least 10 minutes before slicing to keep it juicy. If the herb crust browns too quickly, tent the lamb loosely with foil. The chimichurri tastes better if made ahead and allowed to rest for 20-30 minutes. Fresh herbs are best; if using dried, use one-third the amount and adjust to taste. For a gluten-free variation, this recipe is naturally suitable. Coconut oil can be used instead of olive oil if preferred.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, dinner party, quick lamb recipe, rosemary, thyme, parsley, garlic, gluten-free

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