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Salt and Pepper Crusted Rack of Lamb with Blood Orange and Cherry Chimichuri

Prepare the perfect dinner-party menu featuring this impressive lamb recipe that is seared first, then finished in the oven. Serve with Cauliflower and Leek Gratin and Wilted Mustard Greens.

Salt and Pepper Crusted Rack of Lamb with Blood Orange and Cherry Chimichuri

Photography: DAVID M. RUSSELL

Source: The Martha Stewart Show, February 2012


  • 1 tablespoon whole black peppercorns
  • 1 tablespoon sea salt
  • 1 teaspoon crushed red-pepper flakes
  • 3 tablespoons olive oil
  • 2 (1 1/4-pound) racks of lamb, trimmed and Frenched
  • Blood Orange and Cherry Chimichurri


  1. Preheat oven to 400 degrees.

  2. Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.

  3. Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.

  4. Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.