Roasted lamb rack with mint chimichurri

Ingredients:

INGREDIENTS

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

Preparation:
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.

METHOD
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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Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less