Quantcast

Roasted Rack of Lamb with Parsley, Dijon, and Chives

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: