Lamb Rack with Mint Chimichurri Sauce
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
This lamb rack is roasted to perfection, sliced and served with a refreshing mint chimichurri sauce and finished with festive pomegranate seeds. If you’re looking to impress your guests, then this quick, simple-to-make lamb rack is where it’s at.
Why You’ll Love this Recipe
- If you’re looking to break away from the usual holiday fare, lamb can bring a sense of elegance and uniqueness to your gathering.
- The easy mint chimichurri sauce creates a colorful, eye catching topping that’s packed with flavor.
Lamb Rack with Mint Chimichurri Sauce
Cook time: 35min Prep time: 20min Total time: 55min
Servings: 6-8
Ingredients
- 3 racks of lamb
- 2 Tbsp. Heinen's extra virgin olive oil
- 1/4 cup parsley, finely minced
- 1/4 cup mint, finely minced
- 1/2 shallot, peeled and diced
- 2 garlic cloves, finely minced
- Juice of 2 lemons
- 1/3 cup Heinen's extra virgin olive oil
- 1/2 cup pomegranate seeds
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Season the lamb racks on both sides with salt and pepper.
- Add the olive oil to a large frying pan over high heat. Once it begins to smoke, add the lamb facing fat cap down and sear for 3-4 minutes per side or until well browned on all sides. Note: You may need to do this in batches if there is not enough room in your pan.
- Set the seared lamb racks on a sheet tray lined with parchment paper and bake in the oven at 375F for 22-25 minutes for a medium-rare internal temperature.
- In the meantime, mix the parsley, mint, shallots, garlic, lemons, olive oil, pomegranate seeds, salt and pepper in a medium-sized bowl. Set it to the side.
- Remove the lamb rack and rest it for 4-5 minutes.
- Slice the lamb rack between each bone or every other bone and place them on a plate with all of the bones going in the same direction.
- Generously drizzle the mint chimichurri sauce and garnish with optional lemon halves.
