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

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A flavorful and elegant herb-crusted rack of lamb paired with a bright and fresh mint chimichurri sauce. Ready in under an hour, this recipe is perfect for special occasions or a delicious weeknight meal.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 to 2 pounds / 700 to 900 grams), frenched
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons fresh thyme leaves, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh mint leaves, packed
  • 3 cloves garlic
  • 1 small shallot, roughly chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  1. Remove the rack of lamb from the fridge about 30 minutes before cooking to bring to room temperature. Pat it dry with paper towels.
  2. Generously season the lamb with salt and freshly ground black pepper on all sides.
  3. In a small bowl, combine chopped rosemary, thyme, parsley, minced garlic, and olive oil to create a paste.
  4. Spread the Dijon mustard over the lamb’s fat side, then press the herb mixture evenly over the mustard-coated surface.
  5. Heat a cast iron skillet over medium-high heat. Once hot, add the lamb fat-side down. Sear for 2-3 minutes until golden brown, then flip and sear the other sides briefly (about 1 minute each side).
  6. Transfer the skillet to a preheated oven at 400°F (200°C). Roast for about 15-20 minutes for medium-rare (internal temperature 130-135°F / 54-57°C). Use a meat thermometer to check doneness.
  7. Remove the lamb from the oven and tent loosely with foil. Rest for 10 minutes to redistribute juices.
  8. While the lamb roasts, combine parsley, mint, garlic, shallot, red wine vinegar, olive oil, and red pepper flakes in a food processor. Pulse until finely chopped but not pureed. Season with salt and pepper to taste.
  9. Cut the rack between the bones into individual chops. Plate with a generous spoonful of mint chimichurri on the side or drizzled over the top.

Notes

Use fresh herbs for best flavor. Let the lamb rest after roasting to keep it juicy. Use a meat thermometer to ensure perfect medium-rare doneness. If you don’t have a food processor, finely chop herbs and garlic by hand. Adjust roasting time for rack size. Mustard helps herbs stick during searing.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, dinner, special occasion, quick lamb recipe

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