Frenched Rack of Lamb

Course: Main Dish

Cuisine: Fusion

Prep Time: 5

Cook Time: 30

Marinating Time: 1

Total Time: 1 35

Servings: servings

Calories: 626kcal

Author: Jazzmine Woodard

Roasted rack of lamb seasoned with simple herbs and spices and finished with a fresh mint chimichurri

Print Recipe

Equipment

1 garlic press optional
1 mixing bowl
1 spoon
1 roasting pan or oven safe dish
aluminum foil
1 kitchen tongs
1 food thermometer
1 cutting board
1 knife

Ingredients

For the Garlic Herb Marinade

6 cloves garlic
3 tablespoons olive oil
1 teaspoon onion powder
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon crushed red pepper

For the Lamb

1 French-cut rack of lamb about 1 ½ to two pounds
sea salt to taste
black pepper to taste

For the Mint Chimichurri

1 cup fresh mint leaves
½ cup fresh parsley
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon maple syrup or sweetener of your choice
½ teaspoon sea salt

Instructions

Make the Marinade: Crush the garlic then use spoon to mix together with onion powder, rosemary, thyme, oregano, crushed red pepper, and olive oil in mixing bowl.
6 cloves garlic, 1 teaspoon onion powder, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon crushed red pepper, 3 tablespoons olive oil
Marinate the Meat: Sprinkle salt and pepper over the lamb rack then rub into all sides of the meat. Then coat the lamb rack in the marinade and let sit at room temperature for one hour (or up to overnight in the refrigerator for even more flavor).
1 French-cut rack of lamb, sea salt, black pepper
Make the Chimichurri: Add mint leaves, parsley, olive oil, vinegar, sea salt, and maple syrup to food processor or blender and pulse until the herbs are chopped and mixture is broken down but chunky. Don’t overdo it or else you’ll end up with a puree--it shouldn’t be smooth. Taste test and adjust seasonings to your preference.
1 cup fresh mint leaves, ½ cup fresh parsley, 2 tablespoons white wine vinegar, ½ teaspoon sea salt, ¼ cup olive oil, 1 teaspoon maple syrup
Adjust oven racks so that the top oven rack is in the second-highest position. Preheat oven to 450 degrees Fahrenheit.
Prep the Lamb: Wrap the exposed bones of the lamb in aluminum foil so that they don’t char in the oven. Transfer marinated lamb rack, fatty side up, to oven-safe dish then place dish to top oven rack.
Roast the lamb: Allow lamb to cook for 15 minutes then use kitchen tongs to flip and roast another 5 to 15 minutes until it reaches your desired level of doneness (see recipe notes). Measure temperature by placing food thermometer into the thickest part of the meat, not near the bone.
Rest the Lamb: Tent lamb with foil and let rest for about 10 minutes before slicing and serving with chimichurri.

Notes

Cooking Times and Temperatures

Rack of lamb is commonly served medium rare but the USDA recommends cooking to an internal temperature of 145° Fahrenheit, which is about medium (and my personal preference). Here are some guidelines to make it how you want it:

- 120-125° Fahrenheit is rare (reddish pink, soft, and juicy)

- 130-135° Fahrenheit is medium-rare (deep pink, tender, and juicy)

- 140-145° Fahrenheit is medium (light pink, tender, and moist)

- 150-155° Fahrenheit is medium well (slightly pink and moist in the middle)

- 160° Fahrenheit is well done (fully gray-brown color and firm throughout)

I recommend pulling the meat out of the oven once it reaches five to 10 degrees less than your desired final temperature because it will continue to cook as it rests.

Preparation

This recipe doubles easily with roughly the same cooking times.

Storage

Store roasted lamb chops refrigerated in an airtight container. They will keep for up to five days. Signs they have spoiled are a rotten smell and slimy meat.

Refrigerate the chimichurri in an airtight container for up to two weeks.

To freeze, wrap room temperature lamb in aluminum foil then place in an airtight container and transfer to the freezer. They will keep for up to six months.

Nutrition