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Chimichurri-crusted Rack of Lamb


A deliciously crusted rack of lamb that tastes even better than it sounds!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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  • 1 C (250 ml) finely chopped and firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 4 cloves garlic, finely chopped
  • 2 Tbsp (30 ml) fresh oregano, finely chopped
  • ½ C (125 ml) good-quality olive oil
  • 2 Tbsp (30 ml) white or red wine vinegar
  • 1 tsp (5 ml) Maldon sea salt
  • ¼ tsp (1.25 ml) freshly milled black pepper
  • ¼ tsp (1.25 ml) crushed dried chillies
  • 500–600 g rack of lamb

Preheat the oven to 180 °C.

To make the chimichurri, place the parsley, garlic and oregano in a mixing bowl. Stir in the olive oil, vinegar, salt, pepper and dried chillies.

Rub the chimichurri onto the fat-side of the rack of lamb. Place in the preheated oven, uncovered, for about 30 minutes for a medium-rare lamb.

Remove from the oven and allow to rest for 10 minutes before carving.


Chimichurri can be refrigerated and kept for 7–10 days.