Chimichurri Rack of Lamb

I mentioned in my last post that I have started to take the easy way out when it comes to my cooking.  But taking the easy way out doesn’t have to mean bland and boring.  I never thought I was capable of making something as extravagant as rack of lamb at home.  I mean, that’s reserved for fancy restaurants, right?  But I found a way!  All you need to do is follow a few simple directions, and you can make a gourmet-style, delicious meal.  Lamb is not allowed on Phases 1, 2, or 3, so it makes a great phase 4 dinner.

Chimichurri Rack of Lamb

Rack of Lamb

Difficulty: Easy

Ideal Protein: Phase 4

Servings: 2



  1. Preheat oven to 450 degrees.
  2. Lightly sprinkle the lamb with Chimichurri Spice Blend.
  3. Heat oil in a skillet over high heat.
  4. Place lamb rack in the skillet and cook just until brown, about 3 minutes per side.
  5. Transfer the lamb rack to a baking sheet.  Re-season the entire lamb rack with Chimichurri Spice Blend.
  6. Bake for 15 minutes for medium-rare. Allow lamb to sit for 10 minutes before carving into chops to serve.

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4 comments on “Chimichurri Rack of Lamb

  1. It was! But I can’t make it again because my hubs just found out he is allergic to lamb!!

  2. Hi Doc Lolabees!

    We’ve tried this twice & loved it but wonder what your oven temp. is for the last step in order to ensure rareness.

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