Rack of Lamb Prepared TWO Ways | Pan-Roasted With Chimichurri Sauce & Oven-Roasted with Dijon Crust

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being neutral in flavor.

fresh parsley

🥗Healthier: fresh spinach

💰Cheaper: dried parsley

Spinach offers similar color and nutrition, while dried parsley is more economical.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is a healthier option with a similar tang.

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are a budget-friendly protein.

French the rack of lamb by trimming the fat and silver skin off the bones.

Season the double chops of lamb with salt and pepper on both sides.

Heat olive oil in a skillet until hot.

Sear the lamb chops for about 2 minutes on each side until browned.

Remove the lamb from the skillet and lower the heat.

Add a drop of water to cool down the pan, then add minced garlic to sauté.

Add chopped parsley, mint, and rosemary to the pan along with lemon juice and hot peppers.

Season the chimichurri mixture with salt and pepper, and add more olive oil to make it sauce-like.

Plate the lamb with chimichurri sauce, spinach, and roasted fingerling potatoes.

For the second preparation, season the lamb with salt and pepper and sear in a hot pan for 2-3 minutes on each side.

Coat the lamb with dijon mustard and seasoned panko breadcrumbs.

Bake in a 375°F oven for 20-25 minutes for medium-rare.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens