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Perfect Herb and Dijon-Crusted Rack of Lamb Recipe with Easy Pomegranate Mint Chimichurri

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A flavorful and elegant rack of lamb with a Dijon-herb crust paired with a bright and refreshing pomegranate mint chimichurri sauce. Perfect for special occasions or a memorable dinner.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 to 2 pounds / 700–900 grams), frenched
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil (for herb crust)
  • Salt and freshly ground black pepper, to taste
  • ½ cup pomegranate seeds (fresh or thawed from frozen)
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • A pinch of red chili flakes (optional)
  • ⅓ cup extra virgin olive oil (for chimichurri)

Instructions

  1. Remove the rack of lamb from the fridge about 30 minutes before cooking to bring it to room temperature. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine rosemary, thyme, parsley, minced garlic, salt, and pepper. Mix with 2 tablespoons olive oil to form a paste.
  3. Pat the lamb dry with paper towels. Spread a thin, even layer of Dijon mustard over the lamb using a basting brush.
  4. Press the herb mixture onto the mustard-coated lamb evenly.
  5. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add 1 tablespoon olive oil and sear the lamb for about 2 minutes per side until browned.
  6. Transfer the skillet to the oven and roast for 15-20 minutes for medium-rare (internal temp 130°F/54°C). Roast longer for medium doneness.
  7. Remove lamb from oven, transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes.
  8. While lamb rests, combine pomegranate seeds, chopped mint, parsley, red wine vinegar, red chili flakes, and ⅓ cup olive oil in a food processor or bowl. Pulse or whisk until blended but textured. Season with salt and pepper to taste.
  9. Slice the rack between ribs into individual chops. Serve with chimichurri spooned over or on the side.

Notes

Bring lamb to room temperature before cooking for even roasting. Rest lamb after roasting to keep it juicy. Use a meat thermometer for perfect doneness. Chimichurri can be made a day ahead and refrigerated to deepen flavors. Frozen pomegranate seeds can substitute fresh. Check Dijon mustard for gluten if needed.

Nutrition

Keywords: rack of lamb, Dijon mustard, herb crust, pomegranate chimichurri, mint, easy lamb recipe, dinner party, gluten-free, low-carb

Find it online: https://dahliadishes.com/perfect-herb-and-dijon-crusted-rack-of-lamb-recipe-with-easy-pomegranate-mint-chimichurri/