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Roast Rack of Lamb with Chimichurri

Roast Rack of Lamb with Chimichurri
Servings:
8
Total Time:
55 minutes
Active Time:
20 minutes

Ingredients

1 orange, for juice
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups fresh mint leaves
2 cups fresh cilantro leaves
1/2 cup + 3 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
5 cloves garlic, divided
2 teaspoons kosher salt, divided
Cooking spray
2 tablespoons Dijon mustard
2 (1 1/2-lb) frenched rack of lambs (ask the meat dept. to do this step)
Aluminum foil

Steps

  1. Squeeze orange for juice (1/3 cup). Combine in blender or food processor bowl: parsley, basil, mint, cilantro, 1/2 cup olive oil, orange juice, balsamic vinegar, 1 clove garlic, and 1 teaspoon salt; cover and blend until smooth.
  2. Preheat oven to 450°F. Coat 13- x 9-inch baking dish with spray. Chop remaining 4 cloves garlic finely and place in medium bowl. Stir in remaining 3 tablespoons olive oil, Dijon mustard, and 1 teaspoon salt. Brush mixture over entire lamb.
  3. Place racks of lamb, fat side out and ribs crisscrossed (bones facing up), in baking dish. Roast 18–20 minutes or until lamb is 135°F (for medium-rare). Cover with foil; let stand 15 minutes (temperature will rise to 145°F during this time). Serve with chimichurri sauce.
NOTE: The doneness temperature for medium rare stated above is the traditional temperature used for cooking lamb, but is not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/8 recipe) 510kcal; FAT 45.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 9050mg; SODIUM 450mg; CARB 5g; FIBER 1.00g; SUGARS 2g; PROTEIN 21g; CALC 6%; VIT A 45%; VIT C 45%; IRON 20%

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