Rack of Lamb (Chimichurri and Red Wine Sauce)

Rack of Lamb (Chimichurri and Red Wine Sauce)

As Gordon Ramsay says, “Where’s the lamb sauce?!”. I’m going to show you how to make the juiciest rack of lamb with a chimichurri and red wine sauce that will give the lamb a few bursts of flavour. You will definitely impress your guests with this one – especially on the plating.

Rack of Lamb with Chimichurri and Red Wine Sauce

The sauces give the lamb such a distinct taste. You get notes of sweet, sour, and salty all while you're taking a bite in the juiciness of the lamb.
Prep Time 1 hr 30 mins
Cook Time 1 hr
Total Time 2 hrs 30 mins
Course Main Course



  • ½ cup red wine
  • ½ cup beef broth
  • 3 cloves garlic (diced)
  • 2 tbsp butter
  • 1 tbsp sugar
  • 1 tsp cornstarch slurry (mix 1 tsp cornstarch + 2 tsp of water)
  • Salt & pepper (to taste)


  • ½ cup parsley
  • 2 tsp red wine vinegar
  • 2 tbsp olive oil
  • 3 cloves garlic (finely chopped)
  • Salt & pepper (to taste)


  • Trim off most of the fat and clean the bones.
  • Season with salt then sear on a hot pan and baste with butter until meat is thoroughly browned. (About 5-10 minutes).
  • Bake in the oven at 300°F for 30-40 minutes or until the internal temperature hits 135°F (carryover cooking makes it a perfect medium).
  • While you let the lamb rest, (very important) make the sauce in the same pan by first browning the garlic.
  • Pour in red wine and let it reduce by 75%.
  • Mix in the rest of ingredients over medium-high heat and let it reduce to your desired consistency.
  • To make the chimichurri, finely chop garlic and parsley then mix with remaining ingredients.
Keyword lamb, rack, sauce