Learn How to Make Rack of Lamb with Rosemary Chimichurri + Whipped Feta

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while maintaining a similar texture.

Remove the membrane in between the ribs of the rack of lamb for easier handling and better presentation.

Trim any excess fat cap from the lamb if necessary.

Prepare a marinade by mixing olive oil, sea salt, black pepper, chopped rosemary, and lemon zest.

Coat the rack of lamb with the marinade.

Sear the lamb in a baking dish on each side to lock in flavors.

Preheat the oven to 425°F (218°C).

Place the lamb in the oven and roast for about 30 minutes.

Prepare the rosemary chimichurri by combining parsley, chopped rosemary, garlic, lemon zest, lemon juice, red pepper flakes, sea salt, and olive oil in a food processor and pulse until combined.

Prepare the whipped feta by mixing about 8 ounces of feta, cream cheese, black pepper, and olive oil until smooth and creamy.

Slice the lamb into individual ribs and serve with chimichurri and whipped feta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens