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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Mint Chimichurri Sauce

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A quick and easy herb-crusted rack of lamb with a crispy, flavorful crust and a fresh, tangy mint chimichurri sauce. Perfect for dinner parties or a fancy weeknight meal.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5–2 lbs / 700–900 g), trimmed and frenched
  • 2 tablespoons olive oil (extra virgin if possible)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1 tablespoon Dijon mustard
  • 1 cup fresh mint leaves, packed (washed and roughly chopped)
  • 1/2 cup fresh parsley leaves, packed
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • Juice of half a lemon (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Pat the rack of lamb dry and trim any excess fat or silver skin.
  2. In a bowl, combine minced garlic, chopped rosemary, thyme, panko breadcrumbs, salt, and pepper. Stir in olive oil to moisten the mixture.
  3. Season the lamb generously with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the rack on all sides until browned, about 2-3 minutes per side.
  4. Remove lamb from heat and brush the entire rack evenly with Dijon mustard.
  5. Press the breadcrumb and herb mixture firmly over the mustard-coated lamb, covering all exposed meat.
  6. Place the lamb rack bone-side down in a roasting pan or skillet. Roast for 20-25 minutes for medium-rare (internal temp 130-135°F / 54-57°C). Use a meat thermometer to check doneness.
  7. Remove from oven and tent with foil. Let rest for 10 minutes before slicing between the ribs.
  8. While lamb roasts, combine mint, parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon juice in a food processor. Pulse until finely chopped but not pureed. Adjust seasoning to taste.
  9. Arrange sliced lamb on a platter and spoon mint chimichurri over the top or serve on the side.

Notes

If the crust browns too quickly, loosely cover with foil to prevent burning. Do not skip resting the lamb to keep it juicy. Use fresh herbs for best flavor. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Searing before roasting is essential for a crispy crust.

Nutrition

Keywords: rack of lamb, herb crust, mint chimichurri, easy lamb recipe, dinner party, quick lamb, roasted lamb, lamb with herbs

Find it online: https://chrisfeasts.com/perfect-herb-crusted-rack-of-lamb-recipe-with-easy-mint-chimichurri-sauce/