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Herb-crusted rack of lamb served with mint chimichurri and roasted root vegetables on a ceramic plate

Herb-Crusted Rack of Lamb with Mint Chimichurri and Roasted Root Vegetables

This Herb-Crusted Rack of Lamb with Mint Chimichurri and Roasted Root Vegetables is a flavorful and elegant dish perfect for special occasions. The lamb is coated with fresh herbs and garlic, roasted to perfection, and served with a bright mint chimichurri and a medley of caramelized root vegetables. It’s simple to prepare but delivers a restaurant-quality meal at home.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean-Inspired, Modern European Cuisine
Calories: 750
Ingredients Method

Ingredients
  

For the Lamb
  • 2 racks of lamb 8 ribs each, Frenched
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme
  • 4 garlic cloves minced
  • Salt and black pepper to taste
For the Mint Chimichurri
  • 1 cup fresh mint leaves
  • 1 cup fresh parsley
  • 2 garlic cloves
  • 2 tbsp vinegar
  • ½ tsp chili flakes optional
  • ½ cup olive oil
  • Salt to taste
For the Roasted Root Vegetables
  • 2 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 beets peeled and chopped
  • 1 large sweet potato peeled and cubed
  • 1 red onion sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp honey optional

Method
 

  1. Prep the Lamb: Season lamb with salt and pepper. Rub with Dijon mustard.
  2. Make the Herb Crust: Mix rosemary, thyme, garlic, and olive oil. Press onto lamb.
  3. Sear and Roast: Sear lamb in a hot pan until browned. Transfer to a 400°F (200°C) oven and roast for 15–20 minutes for medium-rare. Let rest.
  4. Roast the Vegetables: Toss vegetables with oil, salt, pepper, and honey. Roast at 400°F for 30–35 minutes, stirring halfway.
  5. Make Mint Chimichurri: Blend mint, parsley, garlic, vinegar, chili flakes, olive oil, and salt until smooth.
  6. Serve: Slice lamb into chops. Plate with vegetables and drizzle chimichurri on top.