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Lamb Rack with Mint Chimichurri Sauce

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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

Lamb Rack with Mint Chimichurri Sauce


  • 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


  1. Preheat the oven to 375°F.
  2. Season the lamb racks on both sides with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the lamb rack and rest it for 4-5 minutes.
  7. 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.
  8. Generously drizzle the mint chimichurri sauce and garnish with optional lemon halves.

By Heinen's

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