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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 bright, zesty mint chimichurri sauce. Perfect for special occasions and family gatherings, delivering tender lamb with a crunchy herb crust and refreshing sauce.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 680–900 grams), frenched
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon salt (preferably kosher salt)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup fresh mint leaves, packed and roughly chopped
  • 1/2 cup fresh parsley leaves
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped (optional)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Remove the rack of lamb from the fridge about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels.
  2. In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Add olive oil and Dijon mustard, stirring into a paste.
  3. Evenly spread the herb mixture all over the rack of lamb, covering both the meaty and fat sides.
  4. Heat a cast iron skillet over medium-high heat until smoking hot. Place the rack fat-side down and sear for 2–3 minutes until golden brown. Flip and sear the other side for 2 minutes.
  5. Preheat oven to 425°F (220°C). Transfer the skillet with lamb to the oven and roast for 15–18 minutes for medium-rare (internal temperature around 125°F / 52°C).
  6. Remove lamb from oven and tent loosely with foil. Let rest for 10 minutes.
  7. While lamb roasts, whisk together minced garlic, shallot, chopped mint, parsley, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Adjust seasoning to taste. Optionally pulse briefly in a food processor for smoother sauce.
  8. Slice the rack between ribs into individual chops. Plate and spoon mint chimichurri generously over each piece.

Notes

Let the lamb come to room temperature before cooking for even cooking. Use a meat thermometer to achieve perfect medium-rare. Rest the lamb for 10 minutes after roasting to redistribute juices. If herb crust browns too quickly, cover loosely with foil. Mint chimichurri flavors meld best if made at least 15 minutes ahead. Fresh herbs are preferred but dried can be used in a pinch (use one-third the amount).

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, dinner party, holiday meal, quick lamb, roasted lamb, fresh herbs

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