Roasted Rack of Lamb Recipe
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
30 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
Description
The Roasted Rack of Lamb Recipe begins by creating a herbaceous rub from fresh parsley, oregano, garlic, sea salt, cayenne, black pepper, and olive oil. This mixture is applied over Dijon mustard-coated lamb racks to add depth of flavor and a savory crust. The lamb marinates at room temperature for up to an hour before roasting at a high oven temperature to develop a seared exterior and tender interior.
The complementing mint chimichurri is prepared by hand-mincing fresh herbs including parsley and mint, combined with shallot, oregano, garlic, olive oil, and sherry vinegar (or red wine vinegar). This vibrant sauce adds a zesty, fresh contrast that enlivens the rich lamb.
This dish serves well as an elegant main course, best served warm to retain the tenderness of the lamb and freshness of the chimichurri. It suits dinner occasions where a herb-forward protein is desired and pairs well with roasted vegetables or potatoes.
Ingredients
- olive oil for the pan
- ½ cup parsley fresh
- ¼ cup oregano fresh
- 1 teaspoon salt sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 racks lamb 2 ½ lb total
Mint Chimichurri
- ½ cup parsley minced, fresh
- ½ cup mint minced, fresh
- 1 tablespoon shallot finely minced
- ½ tablespoon oregano
- 2 cloves garlic minced
- 6 tablespoons olive oil
- 2 ½ tablespoons sherry vinegar Or sub 2 tablespoons red wine vinegar
- red chili minced, optional
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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