Roasted lamb rack with mint chimichurri



Serves: 4-6

• 2 x 6 rib French trimmed racks of lamb
• 1 sprig of rosemary, leaves removed and chopped
• 2 sprigs of thyme, leaves removed and chopped
• Olive oil, for drizzling

For the chimichurri:
• A large handful of mint leaves
• A small handful of parsley leaves
• A pinch of dried oregano
• 1 red chilli, seeds removed, roughly chopped
• 1 small shallot, roughly chopped
• 3 tbsp red wine vinegar
• 2 tsp caster sugar
• 2 garlic cloves, roughly chopped
• Sea salt flakes
• Freshly ground black pepper
• 175ml olive oil

Preheat the oven to 220°C/200°C fan


Words by:
Rachel Green
Featured in:
April 2024

Rachel Green celebrates the bank holiday weekend with an extra special seasonal menu featuring two of her favourite recipes.

Start by making the chimichurri. In a food processor, whizz all the ingredients (apart from the olive oil) together with a little salt and pepper until roughly chopped. Add the olive oil and whizz again into a finely chopped salsa. Taste, adjust the seasoning if necessary and chill, covered with cling film, for no longer than 4 hours.

Stand the lamb racks in a roasting tin, scatter over the chopped rosemary and thyme leaves and drizzle with a little olive oil. Season generously with some salt and pepper.

Heat a large frying pan over a moderate heat and brown the racks on all sides for 1-2 minutes until all the exposed meat is sealed. Put the racks back in the roasting tin standing them as a pair with their bones interlinked. Roast in the preheated oven for 15 minutes for very pink, 20 minutes for medium-rare and 25 minutes for medium. Remove the lamb from the oven and allow to rest for 10 minutes, loosely covered with a piece of foil. If after the resting period you want to return the lamb to the oven to blast the temperature you can, but for no longer than 1-2 minutes.

To serve, carve the cutlets and place on a warm serving dish or a board and serve immediately with the chimichurri.

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