With this title, you might be thinking… wait, isn’t this supposed to be a blog about simple dishes? Well, yes it is! This IS a simple recipe AND I think everyone needs to have a few ‘fancy’ dishes in their repertoire for special occasions. Rack of Lamb is the special dish I make a few times a year as a treat for my husband. It is a pretty expensive cut of meat but does go on sale sometimes. It is also still less expensive than eating out.

I like to serve the lamb with a chimichurri sauce (fancy word for blended fresh herbs – originally from Argentina). Chimichurri is great on steak, chicken, or shrimp too! I have made it traditionally which is with cilantro & parsley or with mint & parsley as mint is more traditionally served with lamb. Use a food processor to blend the herbs, olive oil, vinegar, and garlic. Prepare this at least a few hours in advance or the night before. It will be used to marinade the meat and as a sauce to serve with it.

Cover the lamb in mustard and then a thin coating of the chimichurri. Let it marinade in fridge for a few hours or over night. Remove lamb from fridge 30 minutes prior to cooking.

Bake lamb at 400 F for 25 minutes until lamb reaches and internal temperature of 140F for a medium rare. Let rest for 10 minutes before cutting. Serve with chimichurri on top.

I like to serve this with roasted potatoes and a side salad.

Rack of Lamb

Ready in 2hr 30 minutes; 30 minutes of active time

Serves 2 people

INGREDIENTS

• 1 package of rack of lamb (usually 2lbs)
• 1 clove of garlic (minced)
• 1 cup parsley (flat leaf)
• 1/2 cup cilantro
• 1/2 cup olive oil
• 1/4 white vinegar
• mustard

PREPARATION

1. Wash and dry the parsley and cilantro. Loosely chop.
2. Peel and mince garlic.
3. Add parsley, cilantro, garlic, olive oil, and vinegar to food processor. Blend until well mixed.
4. Remove lamb from package. Coat with mustard and top with some of the chimichurri. Set rest of chimichurri aside for serving. Let lamb marinade for at least 1 hour in fridge. Remove lamb from fridge at 30 minutes prior to cooking.
5. Preheat oven to 400F.
6. Cook lamb in oven for approximately 25 minutes (until internal temperate reaches 140F).
7. Let lamb rest for 10 minutes and then slice lamb at each rib.
8. Serve with chimichurri sauce and sides.
9. Enjoy!

TIPS

• Chimichurri can be made with mint instead of cilantro for a more traditional lamb pairing.
• A fresh salad and some roasted potatoes make great sides to accompany this dish.