Saturday, June 01, 2024

Herb Roasted Rack of Lamb


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


© 2024 | http://angiesrecipes.blogspot.com


The lamb racks are coated with a blend of fresh herbs and then roasted to perfection. It's so tender, juicy and flavourful. Served alongside a vibrant mint chimichurri, absolutely perfect for a family Sunday dinner or an easy main for entertaining. Roast the lamb for about 15 minutes for very pink meat, 20 minutes for medium rare, and 25 minutes for medium/well-done and 30 minutes for well done.

 
Mint Chimichurri
  • 30 g Flat parsley
  • 15 g Oregano leaves
  • 1 tsp Sea salt
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Black pepper
  • 4 Garlic cloves
  • 60 ml Olive oil
  • 2 tbsp Dijon mustard
  • 2 Lamb racks (about 1.1kg)
  • 30 g Flat parsley, minced
  • 15 g Mint leaves, minced
  • 1 Shallot, peeled and finely chopped
  • 1/2 tbsp Oregano leaves, chopped
  • 2 Garlic cloves, minced
  • 100 ml Olive oil
  • 2 tbsp Red wine vinegar
  • 1 Red chilli pepper, deseeded and minced
  1. Place the parsley, oregano, sea salt, cayenne, black pepper, garlic, and olive oil in your food processor and blend until combined. You can also finely chop everything by hand.
  2. 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 of the lamb then place the racks, backside down, on a large roasting tin. Press the remaining herb mix onto the meaty part of the lamb. Set aside at room temperature for an hour or overnight in the fridge.
  3. While the lamb is marinating, prepare the mint chimichurri. Stir all the chimichurri ingredients together in a medium-sized bowl. Set aside.
  4. Preheat your oven to 220C/450F. When your oven is ready and hot, put the lamb inside. Roast for about 15 minutes for very pink meat, 20 minutes for medium rare, and 25 minutes for medium/well-done and 30 minutes for well done.
  5. Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 10 minutes before carving. Carve racks in between rib bones and serve on warmed plates with chimichurri sauce.

© 2024 | http://angiesrecipes.blogspot.com





© 2024 | http://angiesrecipes.blogspot.com


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27 comments:

  1. DEZMOND1/6/24 10:04

    Maine Got, poor little lamb!

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  2. eileeninmd1/6/24 11:38

    The lamb looks delicious, a tasty recipe! Thanks for sharing.
    Take care, have a wonderful weekend.

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  3. Lola Martínez1/6/24 11:52

    Al cordero le van estupendamente las hierbas. Lo has cocinado muy rico.

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  4. roentare1/6/24 12:08

    Love the cutlets!

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  5. David M. Gascoigne,1/6/24 12:10

    There was a time I would have eaten this.

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  6. Tom1/6/24 12:12

    ...I have never had lamb.

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  7. Whats Cookin Italian Style Cuisine1/6/24 12:53

    my favorite meat is lamb and I would devour this it looks fantastic!

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  8. My name is Erika.1/6/24 14:09

    I love lamb and I don’t know why I don’t have it more often. This looks so delicious. Happy June to you Angie.

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  9. Christine1/6/24 14:50

    Wow!

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  10. Rose world1/6/24 15:12

    Wonderful and beautiful roasted lamb rack. Yummy. I love lots of herbs on it.

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  11. Brian's Home Blog1/6/24 17:34

    Goodness, that sure looks delicious!

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  12. Anonymous1/6/24 19:51

    The mint chimichurri with the spice of chili has to take the lamb chops over the top taste wise.

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  13. Citu2/6/24 03:19

    se ve muy rico. Te mando un beso.

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  14. Veronica Lee2/6/24 04:10

    The lamb looks amazing! 😋
    Happy Sunday!

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  15. Granny Sue2/6/24 04:15

    It has been years since I have had lamb. My mother sometimes made it at Easter, and I don't think I have had any since.

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  16. Grace 2/6/24 08:33

    Estupendo Angie. Siguiendo la tradición familiar, cada 1 de año no puede faltar un buen plato de cordero en la mesa. La preparación es muy semejante a ésta. Riquísimo. Gracias Angie.

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  17. Eva Taylor2/6/24 14:29

    Lamb is disgracefully expensive here in Ontario; I say disgracefully because we actually farm lamb in our province! Ontario lamb is even more expensive than New Zealand or Australian lamb! But this recipe looks like a winner so I’ll save my pennies to buy a gorgeous rack of lamb.

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  18. Balvinder2/6/24 16:23

    It has a been a long time since I have made lamb or even had it. This absolutely looks so delicious.

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  19. Velva2/6/24 17:04

    Angie, this is an absolutely beautiful rack of lamb. Just beautiful.

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  20. Rainbow Evening2/6/24 22:22

    look yummy.... I'll try your recipe....
    thank you for sharing

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  21. DUTA2/6/24 22:44

    I'm a great lover of lamb! Pepper, garlic, mustard, vinegar - make it all a great lamb dish!

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  22. Cooking Julia2/6/24 23:16

    This green sauce looks pretty flavorful on the meat.

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  23. thepaintedapron.com3/6/24 14:44

    Rack of lamb is sooo good and your mini chimichurri is a perfect compliment!
    Jenna

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  24. Anonymous4/6/24 17:52

    Your lamb is cooked so beautifully, Angie! Rack of lamb is one of my favorites, and I can’t wait to give this a try. In fact, I have half a rack in the freezer. Mark and and I could share it for a first course. David (C&L)

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  25. Raymund | angsarap.net6/6/24 03:05

    That looks heavnely!!!! Can I dine in at your place :)

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  26. David8/6/24 06:49

    Hi Angie, Computer is still out but I have a laptop loaner that I'm using until my new computer is set up and running.

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  27. David8/6/24 06:53

    Hi Angie, Did I mention that I hate this loaner laptop! It sent my initial comments before I finished. Love rack of lamb!! This roast looks great...perfectly seasoned! Take Care, Big Daddy Dave

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