Herbed Lamb with Crimson Chimichurri
This elegant yet approachable dish features a rack of lamb seared until golden, coated in a fragrant herb and breadcrumb crust, and roasted to juicy perfection. Finished with a vibrant crimson chimichurri made with pomegranate, fresh herbs, citrus, and a touch of heat, each bite balances richness with bright, refreshing flavor. Perfect for date nights, special gatherings, or anytime you want a meal that feels intentional and memorable.
Ingredients
Utensils
- Cast Iron Skillet
- Flat plate (to hold herb crust mixture)
- Tongs
- Ramekin (for Crimson Chimichurri)
Instructions
Score the fat cap of the rack of lamb in a light crosshatch. Season generously on all sides with salt and pepper. Set aside while preheating the oven to 400°F.
In a shallow bowl, combine the following and mix gently until evenly combined, this will be the lamb’s crust:
- â…” of the chopped rosemary
- all of the thyme
- â…” of the minced garlic
- ½ lemon zest
- â…“ cup panko breadcrumbs
Heat a cast-iron skillet over high heat with 1 Tbsp olive oil. Sear the lamb on all sides until deeply golden. You do not want to cook through but lock in the flavor and give color.
During the final minute, add a knob of butter, one whole garlic clove, and a sprig of rosemary. Tilt the skillet and baste the lamb with the melted butter for richness. Remove from heat and let cool slightly.
Brush the lamb lightly with Dijon mustard. Press firmly into the herb-breadcrumb mixture, coating evenly on all sides.
Place the lamb on a baking tray and roast at 400°F for about 18 minutes, or until the internal temperature reaches 135°F for rare or 145°F for medium-rare. Remove from the oven and let rest for 10 minutes.
Slice the rested lamb and spoon crimson chimichurri generously over the top. Serve alongside roasted potatoes or simple vegetables. Best enjoyed slowly, with shared plates, warm conversation, and a table set with care.
For the Crimson Chimichurri:
Bring the ingredients together in a small bowl, mixing the herbs, pomegranate, freshly squeezed citrus, and oil until just combined.
Slice the rested lamb between the bones and arrange on a warm serving platter. Spoon the crimson chimichurri generously over the top, allowing it to pool slightly around the lamb. Serve alongside roasted potatoes, charred vegetables, or a simple green salad. Best enjoyed family-style, with shared plates, good conversation, and time to savor each bite.