Reon Hobson Chimichurri Coastal Spring Lamb Rack

Article Image - Coastal Lamb

Prep timePrep: 10 mins

Cook timeCooking Time: 12 mins

ServesServes: 2-4

Chimichurri Coastal Spring Lamb Rack

By Reon Hobson, Pescatore at The George, Christchurch

Beef + Lamb Ambassador Chef


  • 2 Coastal Lamb Racks (denuded)
  • 2 cloves garlic
  • 1 bunch Italian parsley
  • 40ml olive oil
  • 2 tsp brown sugar
  • 40ml red wine vinegar
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • ¼ tsp chilli powder
  • 150ml canola oil


Blitz all ingredients in a food processor (except the lamb racks).

Cover the lamb racks with some of the chimichurri, for a kitchen presentation don’t smear the bones.

For cooking, cover the bones with tinfoil and sear both sides of the rack in a hot pan with a little canola oil. Then place in an oven at 200˚C for 10-12 minutes.

Remove from the oven and leave the racks to rest in a warm place for 10 minutes before serving.

Serve with extra chimichurri, roast potatoes and a garden salad.