Herb Butter Roasted Rack of Lamb with Mint Chimichurri
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Rack of lamb is rubbed with herb butter, then roasted and topped with a mint chimichurri sauce in this elegant dinner recipe!
Today’s post is sponsored by my friends at Vons!
There’s no better way to impress your guests this holiday season than with this Herb Butter Rack of Lamb with Mint Chimichurri, and I’m here to tell you a secret that your guests never have to know, it’s so easy to make!
That’s right, who knew something so elegant and scrumptious could be so easy to make!
Even with several different delicious components, the entire meal came together in just over 30 minutes!
I picked up a beautiful Open Nature® rack of lamb at my local Vons, then whipped up a simple herb butter to rub right on top. I seared the lamb, then roasted it in the oven.
While the rack of lamb was roasting, I whipped up an easy mint chimichurri sauce with O Organics® Olive Oil to top the lamb. Before serving, I tossed together a simple salad with O Organics Fresh Herb Blend Salad & O Organics Balsamic Vinaigrette Dressing.
I love that all of these great organic products & high quality meats are available in my area exclusively at my local Vons. The affordability of the O Organics products and Open Nature meats can not be beat!
My inspiration for this recipe came when visiting the Vons Culinary Kitchens and
Technical Center last month. We (meaning me + 40 fellow food blogger friends!) got to head into the test kitchen & whip up an insane holiday meal together. One of the recipes we made was an herb butter rubbed lamb dish that was so delicious, I knew I had to come home and re-create it with my own spin!
Since the holidays are all about creating dishes that not only taste delicious, but also look beautiful, I knew that rack of lamb was the way to go!
I sliced the rack of lamb into double chops, and when plated on the salad with a dollop of mint chimichurri on top, it could not be more gorgeous!
Herb Butter Roasted Rack of Lamb with Mint Chimichurri
Ingredients
Rack of Lamb
- 1 stick unsalted butter, softened
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh Italian parsley, chopped
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 8-rib frenched racks of lamb, each rack app. 1 1/2 lbs
Mint Chimichurri
- 2 cloves garlic, minced
- 1 cup fresh mint leaves
- 1 cup fresh Italian parsley leaves
- 2 tbsp red wine vinegar
- ½ tsp sea salt
- 6 tbsp O Organics Olive Oil
Salad
- O Organics Fresh Herb Blend Salad
- O Organics Balsamic Vinaigrette Dressing
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine the butter, rosemary, thyme, Italian parsley, salt and pepper.
- Rub this mixture onto the racks of lamb.
- Heat a large cast iron skillet or cast iron grill pan over high heat.
- Sear the rack of lamb for one minute on each side.
- Place in the oven for 20 minutes, or until a meat thermometer reads 120°F.
- While the lamb is roasting, prepare the mint chimichurri by adding all of the ingredients to a food processor and blending until smooth.
- Once the lamb reaches 120°F, remove it from the oven and let rest for 10 minutes.
- During this time, toss the fresh herb blend salad with the balsamic vinaigrette dressing and place on four dinner plates.
- Slice each rack of lamb into four double chops and place two double chops on top of each salad, then top with the mint chimichurri.
Video
Notes
- Nutritional information provided does not include the salad ingredients.
Nutrition Facts
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