Australian Lamb Chop Recipe

Bring to room temperature

Remove the frenched full rack of lamb from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season

Preheat oven to 425°F (220°C). Rub the lamb all over with 2 tbs olive oil. Season generously on all sides with 2 tbs kosher salt and 2 tsp freshly ground black pepper, pressing the salt into the meat. Rub the crushed garlic cloves and tuck rosemary sprigs over the bones or tie them to the rack with kitchen twine.

Sear

Heat a large ovenproof skillet or roasting pan over medium-high heat until very hot. Add 1 tbs olive oil (from the 2 tbs used) and sear the lamb rack, fat-cap side down first, for 2–3 minutes until deeply browned. Sear the other sides (about 1–2 minutes each) to develop a good crust.

Roast

Place seared rack bone-side down (fat side up) in the ovenproof skillet. Dot the top with 2 tbs unsalted butter and transfer to the preheated oven. Roast at 425°F (220°C) for 18–25 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), 25–30 minutes for medium. Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Rest and carve

Remove lamb from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes — carryover cooking will bring the temp up a few degrees. After resting, cut between the ribs into individual chops (8 chops).

While the lamb comes to room temperature or during roasting, prepare the chimichurri. In a medium bowl combine 1 cup finely chopped parsley, 1/2 cup chopped cilantro (if using), 2 tbs chopped oregano, 4 minced garlic cloves, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1/2 tsp red pepper flakes, 1/2 tsp smoked paprika (optional), 1 tsp kosher salt and 1/2 tsp black pepper.

Whisk in 1/2 cup extra-virgin olive oil until combined. Taste and adjust seasoning with more salt, lemon or vinegar if desired. Let the chimichurri rest at room temperature for at least 15 minutes to allow flavors to meld; it can be made up to 8 hours ahead and refrigerated (bring back to room temperature before serving).

Plate the carved lamb chops on a warmed platter. Spoon chimichurri generously over the chops or serve on the side.

Scatter 1/2 cup pomegranate seeds over the lamb and chimichurri for bright acidity and crunch. Garnish with microgreens or small parsley sprigs and serve with lemon wedges to squeeze over if desired.