Reverse Seared Rack of Lamb with Chimichurri

Reverse Seared Rack of Lamb with Chimichurri

Lamb, the final frontier. This Reverse Seared Rack of Lamb with Chimichurri is worth traveling light years to eat. Count on your guests demanding seconds when buying ingredients.

Tips / Suggestions

  • If you have time marinate overnight. In my opinion you’ll better flavor, although we don’t always have the time.
  • Be careful when searing the fatty side of the lamb rack. Your grill can flare up very easily, just be prepared to move it around when it does flare up too much.
  • Another variation is to cut up the lamb chops when searing, instead of the whole rack. Either way works well, although this will cook a little faster and give them some more crust.
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Reverse Seared Rack of Lamb with Chimichurri

Recipe by BacusBBQ


Prep time




Cooking time




Rack of lamb smoked, seared over high heat, and topped with a delicious chimichurri style sauce.


  • 1 1 rack of lamb

  • Chimichurri Sauce
  • 1.5 cups 1.5 olive oil

  • 2/3 cup 2/3 red wine vinegar

  • 1 1 lime juiced

  • 1 1/2 cups 1 1/2 finely chopped parsley

  • 2 cups 2 finely chopped cilantro

  • 2 cups 2 finely chopped mint

  • 1/4 cup 1/4 chopped green onion (white end)

  • 1/4 cup 1/4 chopped green onion (green end)

  • 1 tbsp 1 salt

  • 1 tbsp 1 black pepper

  • 1 tbsp 1 red pepper flakes

  • 2 tbsp 2 minced garlic


  • Combine all ingredients for the chimichurri sauce. Set aside some of the chimichurri to use as a topping after the lamb is cooked.
  • Trim any excess fat off of the rack of lamb. Place the lamb into a large plastic bag, pour the chimichurri over top, and mix thoroughly. Set aside in the refrigerator for 4 hours. If you have the time you can marinate over night.
  • Heat your grill to 250 degrees F indirect. Add a smoking wood of your choice, set the lamb on the grill, and smoke until the internal temperature reaches 110 degrees F.
  • Remove the lamb from the grill, heat your grill to 600 degrees F direct. Continue cooking the lamb for roughly 1 to 1.5 minutes per side, or until your desired doneness is achieved. I prefer 125 to 130 degrees F.
  • Slice the rack into chops, top with some of that leftover chimi, and dig in.

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