Roasted Rack of Lamb Recipe
User Reviews
5.0
147 reviews
Excellent
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Prep Time
1 hr 10 mins
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Cook Time
10 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
955 kcal
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Course
Dinner
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Cuisine
North American
Roasted Rack of Lamb Recipe
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We have something extraordinary for you: this roasted rack of lamb is perfect for a special weekend dinner or impressive main when entertaining! Lamb is coated with a blend of fresh herbs and then roasted to perfection. The result is a delicate crust on the outside, with a tender and juicy inside. Served alongside a vibrant mint chimichurri, this dish lets the natural flavors of the lamb take center stage so you can savor every bite.
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Ingredients
- olive oil for the pan
- ½ cup fresh parsley
- ¼ cup fresh oregano
- 1 teaspoon sea salt
- ¼ teaspoon EACH: cayenne and black pepper
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 racks lamb 2 ½ lb total
Mint Chimichurri
- ½ cup fresh parsley minced
- ½ cup fresh mint minced
- 1 tablespoon finely minced shallot
- ½ tablespoon oregano
- 2 cloves garlic minced
- 6 tablespoons olive oil
- 2 ½ tablespoons sherry vinegar Or sub 2 tablespoons red wine vinegar
- Optional: 1 red chili minced
Instructions
- Lay a piece of parchment paper on a baking sheet and drizzle it with olive oil. Place the parsley, oregano, sea salt, cayenne, black pepper, garlic, and olive oil in your food processor and blend until combined. It will still be a bit chunky. If you don't have a food processor, you can finely chop everything by hand.
- Spread the dijon mustard evenly over the meat on both sides of the racks of lamb. Rub a little of the herb mix over the backside (the concave side) of the lamb then place the racks, backside down, on the prepared baking sheet. Press the remaining herb mix onto the meaty part of the lamb. Set aside at room temperature for 30-60 minutes.
- While the lamb is marinating, prepare the mint chimichurri. Stir all the chimichurri ingredients together in a medium-sized bowl. If you prefer, you can use your food processor, but we like the results of hand-mincing the herbs better. Set aside.
- Preheat your oven to 450 degrees Fahrenheit. When your oven is hot, put the lamb inside. Cook the lamb for 20-30 minutes, depending on the size of the racks and your personal preference. For the best results, use an instant-read thermometer. °Rare: 20 minutes. 125 degrees Fahrenheit °Medium-rare: 25 minutes. 135 degrees Fahrenheit °Medium: 30 minutes. 150 degrees Fahrenheit
- Remove the lamb, cover it loosely with aluminum foil, and let it stand for 10 minutes before carving. Serve the rack of lamb with the mint chimichurri on the side.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
955kcal
(48%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
92g
(142%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
8g
Monounsaturated Fat
49g
Cholesterol
126mg
(42%)
Sodium
773mg
(32%)
Potassium
518mg
(15%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1571IU
(31%)
Vitamin C
24mg
(27%)
Calcium
132mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 955 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 955kcal | 48% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 92g | 142% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 49g | 245% |
| Cholesterol | 126mg | 42% |
| Sodium | 773mg | 32% |
| Potassium | 518mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1571IU | 31% |
| Vitamin C | 24mg | 27% |
| Calcium | 132mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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