Chimichurri Lamb Rack

How to make Chimichurri Lamb Rack

Step 1: Preheat oven to 400°F (200°C). Pat lamb dry and trim excess fat if needed. Rub with olive oil, then season all over with paprika, cumin, oregano, coriander, salt, and pepper.

Step 2: Heat a cast-iron skillet over medium-high heat. Sear the lamb racks fat side down until browned, about 2–3 minutes per side.

Step 3: Transfer skillet to oven (or use a baking sheet) and roast for 15–20 minutes for medium-rare, or until desired doneness (internal temp of 125°F/52°C for medium-rare). Rest the lamb for 10 minutes before slicing into chops.

Step 4: While lamb is roasting, prepare chimichurri sauce. In a bowl, combine parsley, cilantro, garlic, red chili, vinegar, and olive oil. Season with salt and pepper to taste. Let it sit for 10–15 minutes for flavors to meld.

Step 5: Slice lamb between the bones and spoon chimichurri sauce generously over the top. Serve with extra sauce on the side.

Recipe Variations and Possible Substitutions

• Use mint instead of cilantro for a more traditional pairing.
• Add lemon zest or juice to the chimichurri for citrusy brightness.
• Grill the lamb instead of roasting for a smoky flavor.
• Use the same chimichurri for steak, chicken, or roasted vegetables.

Storage and Reheating Tips

Store leftover lamb in an airtight container for up to 3 days. Reheat gently in a skillet or oven at 300°F until warmed through. Chimichurri sauce can be refrigerated for up to 5 days—bring to room temperature before serving.