Herb-Crusted Rack of Lamb with Mint Chimichurri and Roasted Root Vegetables: A Fine Dining Recipe at Home
Thisfine-dining dish features a tender, herb-crusted rack of lamb paired with abright mint chimichurri and caramelized roasted root vegetables. Perfect forspecial occasions or elegant dinners at home.
Ingredients
- 1 frenched rack of lamb 8 ribs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 2 cloves garlic minced
- 1/2 cup breadcrumbs
- 1/4 cup extra-virgin olive oil for chimichurri
- 1/2 cup fresh mint leaves chopped
- 1/2 cup fresh parsley leaves chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes (option
- large carrots peeled and chopped
- parsnips peeled and chopped
- sweet potato peeled and chopped
- red onion sliced
Instructions
- Prepare the Rack of Lamb: Preheat the oven to 375°F (190°C). Season the lamb generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the lamb on all sides until golden brown. In a bowl, combine the parsley, rosemary, thyme, garlic, and breadcrumbs. Press the herb mixture onto the lamb, coating it evenly. Roast in the oven for 20-25 minutes, until the internal temperature reaches 125°F for medium-rare. Let the lamb rest before slicing.
- Make the Mint Chimichurri: In a food processor, combine the mint, parsley, lemon juice, red pepper flakes (if using), and olive oil. Pulse until smooth. Season with salt and pepper to taste.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Toss the chopped vegetables with olive oil, rosemary, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
- Plate and Serve: Slice the rack of lamb into individual chops and arrange them on the plate. Drizzle with mint chimichurri and serve with roasted root vegetables. Garnish with fresh herbs.