Marinated Lamb Rack Recipe

Marinate the lamb

In a small bowl whisk 3 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, red wine vinegar, Dijon mustard, 1.5 tsp kosher salt and 1 tsp black pepper. Place the lamb rack in a shallow dish or resealable bag and rub the marinade all over, coating meat and bones. Cover and refrigerate at least 2 hours or up to overnight (bring to room temperature 30–45 minutes before roasting).

Sear and roast

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat. Pat lamb dry, season lightly with additional salt and pepper if desired. Add 1 tbs oil to the skillet; sear lamb rack fat-side down until golden (2–3 minutes), then sear the bones briefly to color. Transfer skillet to preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 15–20 minutes (time will vary by size). Remove lamb, tent with foil and rest 10–15 minutes (internal temp will rise ~5–10°F).

While lamb marinates, make chimichurri. In a food processor pulse parsley, cilantro, oregano and garlic until finely chopped but not pureed. Transfer to a bowl and stir in red wine vinegar, 1/2 cup olive oil, red pepper flakes, 3/4 tsp salt, 1/2 tsp black pepper and optional lemon juice. Taste and adjust salt, pepper or vinegar. Let rest at room temperature for at least 30 minutes to allow flavors to meld. Store chilled if not using immediately; bring to room temperature before serving.

Place peeled garlic, neutral oil, thyme sprigs and bay leaf in a small saucepan so the garlic is submerged in oil. Heat over very low heat until oil is gently shimmering and small bubbles form around garlic—maintain a temperature of about 200°F (93°C) if you have a thermometer. Simmer gently for 30–40 minutes until garlic is tender and mellow. Remove from heat and let cool in oil. Remove thyme and bay leaf. Season confit with 1/4 tsp salt. Keep refrigerated in oil for up to 2 weeks; bring to room temperature before using. Reserve several cloves to smear on lamb or vegetables at plating.

Increase oven temperature to 425°F (220°C) after lamb is resting, or roast concurrently if oven space allows. Toss sliced sunchokes with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and optional thyme. Spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, turning once, until golden brown and tender. If pieces are small, check at 15 minutes. Keep warm.

Toss halved baby zucchini with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Arrange cut-side down on a baking sheet or cast-iron pan and roast at 425°F (220°C) for 10–12 minutes until tender and lightly caramelized. Remove and keep warm.

Place tomato halves cut-side up on a baking sheet. Drizzle with 1 tbs olive oil, sprinkle with 1/2 tsp salt, 1/4 tsp pepper, chopped basil and oregano/thyme. Roast at 425°F (220°C) for 12–15 minutes until tomatoes are softened and edges are caramelized. Finish with a teaspoon of balsamic reduction if using.

Slice the rested lamb rack between the bones into individual chops. Warm the chimichurri slightly if chilled. Arrange a smear of garlic confit on the plate, place 2–3 lamb chops atop, surround with roasted sunchokes, 3–4 baby zucchini halves and 2 tomato halves. Spoon chimichurri over lamb or serve on the side. Dot with a little softened butter on the hot lamb for glossy finish and scatter microgreens or baby arugula for brightness.

Serve immediately. Leftover chimichurri keeps refrigerated up to 5 days; garlic confit stored in oil keeps up to 2 weeks.