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 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
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