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Reon Hobson Chimichurri Coastal Spring Lamb Rack

Prep time: 15 minutes
Cooking time: 10 - 12 minutes



  • 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
View the method
  1. Blitz all ingredients in a food processor (except the lamb racks).
  2. Cover the lamb racks with some of the chimichurri, for a kitchen presentation don’t smear the bones.
  3. 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.
  4. Remove from the oven and leave the racks to rest in a warm place for 10 minutes before serving.
  5. Serve with extra chimichurri, roast potatoes and a garden salad.
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