Roasted Rack of Lamb Recipe with Herb Butter and Mint Chimichurri

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!

This Herb Butter Roasted Rack of Lamb with Mint Chimichurri is an impressive holiday or special-occasion main course that looks and tastes luxurious, yet comes together simply. A compound herb butter is spread over frenched racks of lamb, the meat is quickly seared to develop color, and then finished in a hot oven. A bright mint chimichurri—made with fresh mint, parsley, garlic, red wine vinegar, and good olive oil—cuts through the richness and provides a fresh, aromatic contrast. Serve the lamb sliced over a crisp herb salad for an elegant plated presentation.

I picked up high-quality racks of lamb and organic pantry ingredients at my local grocery and then prepared the herb butter to rub directly onto the meat. After searing in a hot cast iron pan to lock in juices and build a caramelized crust, the lamb roasts briefly to a perfect medium-rare. While the lamb cooks, the mint chimichurri can be blended in minutes in a food processor or chopped and whisked by hand for a chunkier texture. A simple tossed salad dressed with balsamic vinaigrette makes a quick bed for the sliced chops and keeps the whole plate light and balanced.

The recipe was inspired by a hands-on session in a culinary test kitchen. After making a herb butter–rubbed lamb there, I returned home and developed my own version, adding a lively mint chimichurri and serving the sliced double chops over an herb salad. The result is beautiful to plate and satisfying to eat—perfect for holidays or any dinner when you want to make an impression without spending hours in the kitchen.

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 racks of lamb (8-rib frenched racks), each about 1½ lb

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 olive oil

Salad

• Fresh herb blend salad greens
• Balsamic vinaigrette dressing

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the softened butter with chopped rosemary, thyme, parsley, salt, and pepper to make the herb butter.
3. Rub the herb butter evenly over the racks of lamb, coating the meat but avoiding excess on the exposed bones.
4. Heat a large cast iron skillet or cast iron grill pan over high heat until very hot.
5. Sear each rack of lamb for about one minute per side to develop color and a flavorful crust.
6. Transfer the seared racks to a roasting pan and place in the preheated oven. Roast for about 20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 120°F for medium-rare.
7. While the lamb roasts, prepare the mint chimichurri: add garlic, mint, parsley, red wine vinegar, sea salt, and olive oil to a food processor and blend until smooth. Alternatively, finely chop the herbs and mince the garlic, then whisk everything together for a chunkier chimichurri.
8. When the lamb reaches 120°F, remove it from the oven and let it rest for 10 minutes to allow the juices to redistribute.
9. Meanwhile, toss the herb blend salad with balsamic vinaigrette and divide onto four dinner plates.
10. Slice each rack of lamb into four double chops (about two bones per chop). Place two double chops on top of each salad and spoon the mint chimichurri over the meat. Serve immediately.

Notes and Tips

• Resting the lamb before slicing is essential; it keeps the meat juicy and easier to carve.
• Adjust the chimichurri texture to your preference: blend smooth for a sauce-like consistency or chop by hand for more texture.
• For a slightly stronger acid note, add an extra teaspoon of red wine vinegar to the chimichurri.
• Nutritional information provided with the recipe does not include the salad ingredients.

Nutrition Facts (approximate per serving)

This dish is a great choice when you want something festive and beautiful on the table without complicated techniques. The herb butter keeps the lamb flavorful and moist, while the mint chimichurri adds freshness and balance. Pair with roasted vegetables, creamy potatoes, or a simple green salad for a complete meal that will impress guests and family alike.