Coming to us from Anthony Pittoello at Modern Steak in Calgary, this recipe is a traditional Easter favorite!

Grilled Lamb Rack with Chimichurri

Yield: Serves 4


1 lamb rack (leave rib cap on if you want, or try your hand at Frenching the bone!)

1 Tbs (15 mL) canola oil

Salt and pepper to taste

1 Tbs thyme, picked and chopped


½ shallot, diced

1 garlic clove, minced

¼ parsley bunch, chopped

12 chives, sliced into rounds

3 green onions (green parts only), sliced into rounds

10 basil leaves, chopped

½ cup (120 mL) olive oil

2 Tbs (30 mL) red wine vinegar

¼ tsp chili flakes


  1. Combine all chimichurri ingredients in a small bowl. Flavours will get better after it sits for a few hours.
  2. Bring lamb rack out to temper before cooking, about 5 to 10 mins (this ensures a more accurate doneness so meat isn’t still cold in the middle when it goes onto the grill).
  3. Coat the lamb evenly with canola. Liberally sprinkle with salt and let stand for 5 minutes.
  4. Preheat grill to 450º F — the hotter the grill, the better for the meat. Cook medium rare, or your preferred doneness.
  5. Sprinkle thyme on the crust while the rack is hot so it will stick. Rest the meat before cutting, around 5 to 10 minutes, depending on the size.

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