Roast Rack of Lamb with Chimichurri
Prep time 15mins
Cook time 40mins
Serves or Makes: 6

Recipe Card

For the lamb


  • 2 8-bone racks lamb, Frenched, 1 1/2 pounds each rack
  • 1 lemon
  • Kosher salt, to taste
  • black pepper, to taste
  • 1 1/2 pounds golden fingerling potatoes
  • 2 tablespoons avocado oil
  • 1 cup cherry tomatoes
  • 1/2 cup pitted kalamata olives
  • 6 cloves garlic, unpeeled

For the chimichurri


  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley, finely chopped and packed
  • 4 cloves garlic, peeled and finely chopped
  • 1 tablespoon red chili, deseeded and finely chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper


  • Step 1

    Remove lamb from fridge one hour before cooking. Cut lemon in half, squeeze juice over meat and rub with hands. Sprinkle with salt and pepper. Set aside.

  • Step 2

    Preheat oven to 375°F degrees.

  • Step 3

    Boil potatoes in salted water for 12-15 minutes until tender. Meanwhile, smash tomatoes to remove seeds.

  • Step 4

    Heat avocado oil in a large pan over high heat. Add lamb and sear until golden brown. Remove and set aside on a plate. Reduce heat to medium.

  • Step 5

    Once potatoes are cooked, drain and smash with a spatula. Add to the hot pan and fry for 4 minutes. Add crushed cherry tomatoes, olives, whole garlic cloves, and drizzle with more oil. Stir for an additional minute, then tip onto a sheet pan.

  • Step 6

    Arrange lamb racks over veggies. Roast in oven until lamb reaches 125°F-140°F (medium-rare, medium, depending on how you like it), about 20-30 minutes.

  • Step 7

    Meanwhile, make chimichurri by stirring ingredients together in a medium bowl.

  • Step 8

    Remove lamb from oven and cover sheet pan with foil. Let rest for 10 minutes before slicing into portions. Serve with veggies and a good spoonful of chimichurri.