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.
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- 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.
- 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.
- While the lamb is marinating, prepare the mint chimichurri. Stir all the chimichurri ingredients together in a medium-sized bowl. Set aside.
- 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.
- 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.
Maine Got, poor little lamb!
ReplyDeleteThe lamb looks delicious, a tasty recipe! Thanks for sharing.
ReplyDeleteTake care, have a wonderful weekend.
Al cordero le van estupendamente las hierbas. Lo has cocinado muy rico.
ReplyDeleteLove the cutlets!
ReplyDeleteThere was a time I would have eaten this.
ReplyDelete...I have never had lamb.
ReplyDeletemy favorite meat is lamb and I would devour this it looks fantastic!
ReplyDeleteI love lamb and I don’t know why I don’t have it more often. This looks so delicious. Happy June to you Angie.
ReplyDeleteWow!
ReplyDeleteWonderful and beautiful roasted lamb rack. Yummy. I love lots of herbs on it.
ReplyDeleteGoodness, that sure looks delicious!
ReplyDeleteThe mint chimichurri with the spice of chili has to take the lamb chops over the top taste wise.
ReplyDeletese ve muy rico. Te mando un beso.
ReplyDeleteThe lamb looks amazing! 😋
ReplyDeleteHappy Sunday!
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.
ReplyDeleteEstupendo 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.
ReplyDeleteLamb 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.
ReplyDeleteIt has a been a long time since I have made lamb or even had it. This absolutely looks so delicious.
ReplyDeleteAngie, this is an absolutely beautiful rack of lamb. Just beautiful.
ReplyDeletelook yummy.... I'll try your recipe....
ReplyDeletethank you for sharing
I'm a great lover of lamb! Pepper, garlic, mustard, vinegar - make it all a great lamb dish!
ReplyDeleteThis green sauce looks pretty flavorful on the meat.
ReplyDeleteRack of lamb is sooo good and your mini chimichurri is a perfect compliment!
ReplyDeleteJenna
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)
ReplyDeleteThat looks heavnely!!!! Can I dine in at your place :)
ReplyDeleteHi Angie, Computer is still out but I have a laptop loaner that I'm using until my new computer is set up and running.
ReplyDeleteHi 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
ReplyDelete