Herb Roasted Rack of Lamb with Chimichurri Sauce!

My first rack of lamb!!! Crossing over to preparing more gourmet dishes this 2014!!! One of my food blogging goals this year is to prepare more meats and gourmet meals! My dad usually prepares it, but he wanted to try something new and allowed me to take hold of the rack this time! It turned out surprisingly delicious and we all finger licked it all! I love how no fork and knife is required for a rack of lamb – just good old gnawing. The chimichurri sauce really balances the strong lamb flavor and adds a good garlic and lemon spicy kick to it all. Give it a try!


(serves 4, 2 racks per person)

1 rack of lamb (8 pieces)
1 sprig of rosemary, finely chopped
4 cloves garlic, finely minced
1/4 cup finely chopped parsley
lemon juice
salt and pepper, to taste
olive oil

Chimichurri sauce
3/4 cup olive oil
1/2 cup parsley
1/2 sprig rosemary
1 bunch green onions, sliced
6 cloves garlic
1 tsp crushed red pepper
1/2 lemon, juiced
salt and pepper, to taste

1. Make the chimichurri sauce by putting all the sauce ingredients into a food processor. Blend until combined. Set aside.

2. Prepare the herb rub for the lamb by mixing chopped rosemary, parsley, garlic and splash of lemon juice. Set aside.

3. Salt and pepper rack of lamb. Let marinate for 15 minutes.

4. Preheat oven to 350 deg.
5. In a medium fry pan, heat some oil on med-high. Sear the whole rack of lamb, fat side down for 4 minutes, until golden brown. Turn over and sear the other side for another 2-4 minutes, until golden brown.

6. When seared until golden brown, take rack of lamb off the pan and put on a baking pan. When slightly cool enough to touch, rub the herb rub onto the lamb. Sprinkle some lemon juice.

7. Place in 350 deg oven and roast for 20 minutes for medium-rare.

8. Slice and serve with the chimichurri!

Recipe adapted from the Costco 2013 Annual Cookbook


One thought on “Herb Roasted Rack of Lamb with Chimichurri Sauce!

  1. Pingback: 2015 Thanksgiving Foo Ideas | Put a Ring on Annie

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