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Roast Rack of Lamb with Chimichurri
Recipes
Roast Rack of Lamb with Chimichurri
8 servings
55 minutes total (Active 20 minutes)

Ingredients

  • 1 orange, for juice
  • 2 cups fresh parsley leaves
  • 2 cups fresh basil leaves
  • 2 cups fresh mint leaves
  • 2 cups fresh cilantro leaves
  • ½ cup + 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 5 cloves garlic, divided
  • 2 teaspoons kosher salt, divided
  • Cooking spray
  • 2 tablespoons Dijon mustard
  • 2 (1 ½ lb) frenched rack of lamb
  • Aluminum foil

Steps

    1. Squeeze orange for juice (⅓ cup). Combine in blender (or food processor bowl): parsley, basil, mint, cilantro, ½ cup olive oil, orange juice, balsamic vinegar, 1 clove garlic, and 1 teaspoon salt; cover and blend until smooth.
    2. Preheat oven to 450°F. Coat 13- x 9-inch baking dish with spray. Chop remaining 4 cloves garlic finely and place in medium bowl. Stir in mustard and remaining 3 tablespoons olive oil and 1 teaspoon salt; coat lamb with mixture (wash hands).
    3. Place lamb in baking dish, fat side out and ribs crisscrossed (bones facing up). Roast 18–20 minutes or until lamb is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Cover with foil and let stand 15 minutes; temperature will rise 5–10°F during this time. Serve with chimichurri sauce.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking lamb, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ⅛ recipe serving: Calories 510, Total Fat 45g, Sat Fat 14g, Trans Fat 0g, Chol 90mg, Sodium 450mg, Total Carb 5g, Fiber 1g, Sugars 2g, Protein 21g, Calc 6%, Vitamin A 45%, Vitamin C 45%, Iron 15%