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

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A flavorful and easy-to-make herb-crusted rack of lamb paired with a fresh mint chimichurri sauce, perfect for special occasions and impressing guests without complicated steps.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5–2 pounds / 700–900g), trimmed of excess fat
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil (extra virgin for chimichurri, regular for cooking)
  • ½ cup breadcrumbs (about 50g), preferably fresh or panko
  • Salt and pepper to taste
  • For the mint chimichurri:
  • ½ cup fresh mint leaves, finely chopped (packed)
  • ¼ cup fresh parsley, finely chopped (packed)
  • 1 small garlic clove, minced
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil (80ml)
  • Red pepper flakes (a pinch, optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels and trim any excess fat, leaving a thin layer for flavor.
  3. Season the lamb generously with salt and freshly ground black pepper on all sides.
  4. In a bowl, combine rosemary, thyme, parsley, minced garlic, breadcrumbs, and 2 tablespoons olive oil. Mix until crumbly but slightly sticky.
  5. Brush the fat side of the lamb with Dijon mustard using a basting brush.
  6. Press the herb crust mixture firmly onto the mustard-coated side of the lamb.
  7. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the lamb crust-side down for 2-3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  8. Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare (internal temperature 130-135°F / 54-57°C).
  9. While the lamb roasts, prepare the mint chimichurri by combining mint, parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a small bowl. Stir well and let flavors meld.
  10. Remove the lamb from the oven and tent loosely with foil. Let it rest for 10 minutes.
  11. Slice the rack between the ribs into individual chops and serve with a generous drizzle of mint chimichurri.

Notes

Use fresh herbs for best flavor. Mustard helps the crust stick and adds moisture. Searing locks in juices and creates a crispy crust. Rest the lamb before slicing to keep it juicy. Adjust chimichurri seasoning to taste; add sugar or more olive oil if too sharp. Breadcrumbs can be swapped for ground almonds or gluten-free panko for gluten-free option.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, special occasion dinner, lamb chops, gluten-free lamb recipe, holiday meal

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