This easy and flavorful rack of lamb recipe comes together in under an hour and is topped with a garlic almond chimichurri for a memorable main course.
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Why You'll Love This
There's a common misconception that rack of lamb is difficult to prepare, especially if you're not familiar with lamb. However, it's actually much easier than you'd expect! Success comes down to seasonings, cooking methods, and pairings, and I have all the tips to ensure you make the best roasted rack of lamb.
This dish guarantees delicious results every time, requiring just a quick sear in a skillet and a few minutes in the oven. Paired with a homemade chimichurri, this simple sauce adds a burst of flavor and a kick of heat that complements the tender meat beautifully.
It’s a satisfying meal that’s sure to impress your guests!
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What is Chimichurri?
Chimichurri sauce is an uncooked condiment widely used in Latin America, especially in Argentinian and Uruguayan cuisines. Typically paired with meat, it complements dishes without overpowering them. Traditional ingredients include garlic, parsley, olive oil, oregano, chili flakes, and red wine vinegar.
Chimichurri is packed with health benefits, offering calcium, carotenes, iron, and vitamins A and C from the parsley, along with heart-healthy garlic and cholesterol-lowering monounsaturated fats from olive oil. Made from whole ingredients, it's a healthier option compared to many other sauces.
The Different Cuts of Lamb
Lamb offers various cuts, including lamb leg sirloin, American-style roast, and loin chops, so the type you choose matters. For specific cuts, I recommend visiting the butcher's counter to save time.
This recipe calls for one rack of lamb, which I prefer for three reasons: it’s beautifully trimmed with little fat, tender, and flavorful. While the loin is the most flavorful part, it’s leaner and easier to overcook. Rack of lamb is also surprisingly easy to cook without sacrificing flavor.
The rack includes rib bones, backbone, and rib eye muscle. For this recipe, we'll split the ribs into lamb chops, providing great individual portions after searing and roasting. Rack of lamb is typically roasted to lock in flavors and allow excess fat to render off.
Ingredients
Here’s everything you need for this meal:
Ingredients for the Chimichurri
- Garlic Almonds: Add a nutty crunch that complements the lamb.
- Garlic Cloves: Deepen the flavor of both the lamb and chimichurri.
- Mint: Brightens the chimichurri and adds freshness.
- Parsley: Enhances flavor and adds vibrant color.
- Red Wine Vinegar: Provides tanginess and acidity, brightening the dish.
- Salt: Ensures both the lamb and chimichurri are well-seasoned.
- Red Chili Flakes: Introduce heat to the chimichurri.
- Olive Oil: Adds smoothness to the chimichurri and helps sear the lamb.
Ingredients for the Lamb
- Rack of Lamb: A tender cut from the rib area.
- Olive Oil: Enhances the lamb’s crust and moisture.
- Dried Thyme: Infuses aromatic depth.
- Pepper: Complements and enhances the lamb's natural flavors.
- Garlic Powder: Enriches seasoning without overwhelming.
- Salt: To taste.
- Unsalted Butter: Adds richness and keeps the lamb juicy.
- Rosemary: Provides an earthy flavor that pairs well with lamb.
See recipe card below for a full list of ingredients and measurements!
How to Make Chimichurri
This chimichurri features parsley, garlic, olive oil, red wine vinegar, and red chili flakes, along with almonds for texture and mint to complement the lamb.
Begin by pulsing almonds, mint, parsley, and garlic in a food processor until finely chopped. Transfer to a bowl, then mix in salt, red chili flakes, and red wine vinegar (omitting oregano to highlight the mint). Stir in olive oil until smooth and refrigerate until serving. Enjoy your nutty, refreshing chimichurri in under five minutes!
I used garlic almonds from Santé Nuts for extra flavor. They’re fresh and batch-made, enhancing the chimichurri wonderfully. Try them with my discount code "BOTTOMLESSPIT" for 20% off your order. Check out other recipes featuring their nuts, like my Autumn Kale and Pecan Salad, Gluten-Free Oatmeal and Pecan Cookies, or Walnut and Pea Pesto Salad!
Instructions
Preheat the oven to 450°F and line a baking sheet with parchment. Let the 1.5-pound rack of lamb reach room temperature, then pat dry.
Season the lamb with olive oil, salt, pepper, garlic powder, and dried thyme, mixing the spices in by hand. In a cast iron skillet, melt butter with rosemary and sear the rack for about one minute on each side.
Place the rack fat-side up on the baking sheet and roast for 20 minutes, covering with foil if it starts to burn. Keep in mind that the meat will continue to cook after removal, so avoid overcooking!
Rest Time and Carving the Lamb
After cooking, cover the rack of lamb with foil and let it rest upright, fat side down, for 15 minutes to keep it warm and retain juices. This step is crucial for flavor and tenderness, as the juices redistribute.
Once rested, remove the foil and place the rack on a carving board. Use a sharp knife to carve between the rib bones for individual chops, starting with the first one to make the rest easier. If cooked to medium, the lamb should carve easily.
Serving Suggestions
Serve the dish family style at the center of the table! This recipe serves three but can easily feed five with a side.
Expert Tips: Chimichurri
After carving the lamb chops, add a dollop of chimichurri on top or underneath. This thicker chimichurri offers great flavor and texture; for a thinner sauce, simply omit the almonds. Either way, don’t skip the mint—it pairs wonderfully with the lamb!
Storage
Keep the lamb and chimichurri sauce separate and refrigerated for easy serving and to avoid marinating the lamb. When stored properly, this dish is good for 2-4 days.
FAQ
No! It's just an addition.
It pairs beautifully with steak as well!
Pairings
In this recipe, I roasted carrots at 425°F for 15 minutes. Here are some other options:
Spring and Summer:
Fall and Winter:
Roasted Lamb With Chimichurri
Course: MainDifficulty: Easy8
servings15
minutes20
minutesPrepare yourself to be astonished by just how easy this roasted rack of lamb recipe is and how much flavor it has!
Ingredients
- Ingredients for the Chimichurri
⅓ cup garlic almonds
2 garlic cloves, peeled
1 cup fresh mint
¾ cup fresh parsley
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon red chili flakes
¼ cup olive oil
- Ingredients for the Lamb
1.5 lbs rack of lamb
1 tablespoon olive oil
2 tablespoons dried thyme
1 ½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons unsalted butter
2 sprigs fresh rosemary
Directions
- Instructions for the Chimichurri
- Add the almonds, mint, parsley and garlic to a food processor. Pulse until finely chopped. Transfer to a medium-sized bowl.
- Add the salt, red chili flakes, and red wine vinegar. Stir until well incorporated.
- Then, stir in the olive oil until smooth. Refrigerate until ready to serve.
- Instructions for the Lamb
- Preheat the oven to 450 degrees Fahrenheit and line a small baking sheet with parchment paper.
- Allow the rack of lamb to sit at room temperature, then pat dry with a paper towel. Season with olive oil, salt, pepper, garlic powder and dried thyme.
- Add the butter to a cast iron skillet with the fresh rosemary. Once the butter has melted, sear the rack of lamb over medium heat for one minute on each side until a browned crust has formed.
- Then, place on the prepared baking sheet and roast for 20 minutes on the center rack.
- Once cooked, cover with foil and rest upright for 15 minutes before carving into individual lamb chops.
- Serve each individual lamb chop with chimichurri and enjoy!
Recipe Video
Notes
- Refrigerate the lamb up to five days and the chimichurri sauce up to seven days.
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