Roasted Rack of Lamb with Parsley, Dijon, and Chives

Roasted Rack of Lamb with Parsley, Dijon, and Chives Recipe

As a kid, when I came home and found my mum was making rack of lamb, I always said yes! — and I still love it. To me, lamb racks have the perfect ratio of meat to fat to bone, which gives them an absolutely delicious flavor. Considering how hassle-free they are to cook, they are a very easy way to make a meal special. This is lovely served with the Asparagus with Raspberry-Shallot Vinaigrette or with your market-fresh green vegetable, including spinach, brussels sprouts, broccoli rabe, collard greens. You get the picture.–Curtis Stone

Roasted Rack of Lamb with Parsley, Dijon, and Chives Recipe

  • Quick Glance
  • 20 M
  • 45 M
  • Serves 4

Ingredients

  • Two 1-1/4- to 1-1/2-pound racks of lamb (each with 8 bones), well trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh chives
  • 3 tablespoons Dijon mustard

Directions

  • 1. Preheat the oven to 450°F (230°C). Place a large heavy frying pan over high heat. Sprinkle the lamb with salt and pepper. Drizzle 1 tablespoon of the oil into the hot pan and place 1 lamb rack in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides. Transfer the lamb rack to a heavy baking sheet, meat side up. Repeat with the second lamb rack.
  • 2. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F (48°C) for medium-rare. Transfer the lamb to a platter to rest for 10 minutes.
  • 3. Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust. Carve the lamb between the bones into individual chops. Place the chops on 4 serving plates, drizzle with the remaining 1 tablespoon oil and any accumulated juices from the lamb and the pan, and serve.
Hungry for more? Chow down on these:

Comments
Comments
  1. The One says:

    I love lamb, and I love this recipe! It is soooo simple to make, delicious, and has the perfect degree of doneness. It is also beautiful when served. I can’t recommend it enough for an impressive and easy dinner.

    • Julie Dreyfoos, LC Production Manager says:

      Totally agree with you, this is a simple and elegant way to serve rack of lamb, you can change the herbs up for something different. I love to do either rosemary or basil with this as well.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail