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Frenched Rack with Garlic Dijon Rub and Cilantro Chimichurri

In this recipe, Chef Aaron Pillar of Culinaria (Lawrence, KS) combines the freshness of cilantro with the heat of jalapeño in a flavorful chimichurri sauce, served with grilled Frenched rack coated in a dijon garlic rub.

Frenched Rack with Garlic Dijon Rub and Cilantro Chimichurri

Grilled Rack of Lamb with a Spicy Chimichurri Sauce

Cook Time:
20 minutes
Serving Size:
Prep Time:
35 minutes
Rack of Lamb


2 Frenched Lamb Racks (8 - 10 ribs per rack) 

Garlic Dijon Rub

10-12 garlic cloves

3 tablespoons kosher salt

2 tablespoons black pepper (coarse ground)

1 tablespoon of red chili flakes

2 whole lemons; zested

1 whole lemon; juiced

½ cup dijon mustard

Cilantro Chimichurri  

6 bunches of cilantro; roughly chopped

10 garlic cloves; peeled

2 whole jalapeños or 1 serrano; unseeded

1 cup fresh lime juice

½ cup fresh lemon juice

1 tablespoon kosher salt

1 teaspoon garlic salt

1 teaspoon black pepper

2 ½ cups canola oil (or any neutral cooking oil)

Central Grazing is proudly based in Lawrence, Kansas along with other businesses and organizations that value the community and the planet. Chef Aaron Pillar is the creative visionary behind Culinaria, a restaurant housed in a historic building in vibrant East Lawrence. The Mediterranean-inspired fare incorporates fresh, whole foods made from scratch with local ingredients to bring out the flavors of Chef Aaron’s innovative recipes. Culinaria works with farmers in the area to offer weekly specials featuring seasonal produce. The menu includes tapas-style small plates that encourage a shared dining experience. 


For the Rub:

Use a mortar and pestle to smash the garlic cloves with kosher salt, black pepper, and red chili flakes. Once a rough paste has formed, add the lemon zest, lemon juice, and dijon mustard. Apply the mixture liberally to the lamb and let it marinate for 10-15 minutes. 

For the Chimichurri

Add all ingredients except the oil to a food processor or vitamix. Start by pulsing it all together, then slowly add oil. Blend until the mixture begins to emulsify, leaving some texture. Depending on the heat and strength of the fresh ingredients (jalapeño, cilantro, garlic) adjust the spice, salt, and acid levels to taste.

Grilling the Lamb

In a hot charcoal grill, create two zones by pushing most of the coals to one side. Char the lamb on the zone with more charcoal until it forms a crust on both sides. Then transfer the lamb to the zone with less charcoal and cover, allowing the meat to cook through. Once the lamb has reached an internal temperature of 122 degrees F, char for another minute, then remove from the grill. Set aside to rest. Use a sharp knife to gently slice between each rib bone and serve the chops with a drizzle of cilantro chimichurri.

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