This lamb rack is roasted to perfection, sliced and served with a refreshing mint chimichurri sauce and finished with festive pomegranate seeds. If you’re looking to impress your guests, then this quick, simple-to-make lamb rack is where it’s at.
Hey Chef Billy pesy here with hinen thanks so much for stopping in I’m going to show you how to make the absolute most delicious roasted rack of lamb going with a mint chimmy Cherry sauce and pomegranate seeds we’re first going to start off with our Heinen’s highquality lamb Rex these are topnotch
And our meat experts only source from ranchers who meet our strict standards for Quality so you can guarantee that these are freshh and absolutely delicious what we’re going to do is generously season them on both sides with coarse salt and fresh cracked black effort then we’re going to add some
Olive oil to a large sauté pan over high heat once it begins to lightly smoke we’re adding in our Lam rack fat capside down we’re going to cook it for 3 to 4 minutes then we’re simply going to flip it over and cook it for another 3 to 4
Minutes we want to ensure this is golden brown on all sides then just repeat the process with the other lamb racks then we’re adding them to a sheet trade line with parchment paper going in the oven at 375° F going to take in between 22
And and 25 minutes for them to be a medium rare internal temperature while those are cooking let’s make our sauce in a mediumsized bowl we are going to add in some fresh diced mint fresh DIC flat leaf parsley next a small DIC shallot followed up with some finally
Minced garlic cloves then I’ve got some pomegranate seeds I’m going to add in there then we’re going to squeeze in the juice of a few lemons finish it off with olive oil then season it up with coarse salt and fresh cracked black pepper let’s whisk all of those ingredients
Together until they are completely combined we’re going to set it to the side briefly then once our lamb is done cooking we’re just going to rest it for about four to 5 minutes before slicing it now to slice it what I do is using tongs in one hand stand the rack upright
And then slice in between the bones now you can slice this every other bone or every single bone you be the judge here beautiful medium rare internal temperature then to Plate it up I’m just going to place them all bonide down on a platter then I’m going to generously top off
With that tasty mint chimy Cherry with pomegranate sauce all over the top garnish with a few lemons and you’ve got one delicious lamb meal to serve up to your guests