Rack of Lamb

This Rack of Lamb is pan-seared to perfection for a beautifully crusted exterior and tender, juicy center. Paired with a vibrant and tangy Mint Chimichurri Sauce, it’s a dish that feels both luxurious and approachable. Perfect for special occasions or when you want to impress! This recipe is inspired by an Instagram video, which you can find linked at the bottom of this page.

Ingredients

For the Lamb

• 1 rack of lamb, trimmed and Frenched (about 8 chops)
• 2 tablespoons olive oil
• 2–3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Salt and black pepper, to taste
• 1 tablespoon butter

For the Mint Chimichurri Sauce

• 1 cup fresh mint leaves, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

For the Lamb

1. Prep the Lamb: Pat the rack of lamb dry with paper towels.
2. Slice the Lamb: Slice the lamb rack between the bones to create individual chops. Season both sides generously with salt and pepper. Rub the minced garlic, rosemary, and thyme over the meat for a fragrant herb crust.
3. Heat the Pan: Heat the olive oil in a large skillet over medium-high heat. Use a heavy-bottomed or cast-iron skillet for the best sear.
4. Sear the Lamb: Place the lamb rack slices in the skillet, fat side down first. Sear for 2–3 minutes per side, using tongs to flip and brown all surfaces until a golden crust forms.
5. Add Butter for Basting: During the last minute of cooking, add the butter to the pan. Use a spoon to baste the lamb with the melted butter, infusing it with extra flavor.
6. Rest the Lamb: Transfer the lamb to a cutting board and let it rest for 5–10 minutes to allow the juices to redistribute.

For the Mint Chimichurri Sauce

1. Mix the Ingredients: In a small bowl, combine the finely chopped mint, parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes (if using).
2. Season to Taste: Add salt and pepper to taste. Stir well and let the sauce sit for 5–10 minutes to allow the flavors to meld together.

To Serve

Arrange the lamb chops on a platter and drizzle generously with the mint chimichurri sauce. Serve any extra sauce on the side for dipping. Pair with roasted vegetables, potatoes, or a light salad for a complete meal.