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

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A tender, juicy rack of lamb with a flavorful herb crust paired with a bright, zesty mint chimichurri sauce. Perfect for special occasions or a cozy weekend meal.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 pounds / 680 grams), frenched
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1/2 cup fresh breadcrumbs or panko
  • 1/4 cup grated Parmesan cheese (optional)
  • 3 tbsp olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper to taste
  • For the Mint Chimichurri:
  • 1 cup fresh mint leaves, packed
  • 1 cup fresh parsley leaves
  • 3 garlic cloves
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes (adjust to taste)
  • 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. Season generously with kosher salt and freshly ground black pepper on all sides.
  3. In a bowl, combine rosemary, thyme, parsley, minced garlic, breadcrumbs, grated Parmesan (if using), and 3 tablespoons of olive oil. Mix until it forms a paste-like consistency.
  4. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the rack of lamb for about 2 minutes on each side until golden brown.
  5. Remove the lamb from heat and brush lightly with olive oil. Press the herb mixture firmly onto the fatty side of the rack.
  6. Place the crusted lamb fat-side up in the skillet or roasting pan. Roast in the oven for 20-25 minutes for medium-rare (internal temperature 130°F / 54°C). Use a meat thermometer to check doneness.
  7. Remove the lamb from the oven and tent loosely with foil. Let it rest for 10 minutes.
  8. While the lamb roasts, prepare the mint chimichurri by combining mint leaves, parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but still slightly chunky. Adjust seasoning to taste.
  9. Slice the rack between the bones into individual chops. Spoon the mint chimichurri generously over each piece and serve immediately.

Notes

If the herb crust isn’t browning enough, broil for 1-2 minutes at the end, watching carefully to avoid burning. Resting the meat is essential to keep it juicy. For gluten-free, substitute breadcrumbs with almond flour or crushed gluten-free crackers. For dairy-free, replace Parmesan with nutritional yeast or omit it.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, special occasion lamb, roasted lamb, lamb chops

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