Roasted Rack of Lamb with Parsley, Dijon, and Chives

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by Curtis Stone
from Relaxed Cooking with Curtis Stone
(Clarkson Potter, 2009)
Serves 4

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

convert 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

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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.

Recipe © 2009 by Curtis Stone. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.