As a kid, when I came home and found my mum was making a 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.–Curtis Stone

Two chops from a roasted rack of lamb with parsley, Dijon, and chives on a white plate with a cooked zucchini and tomato mixture.

Roasted Rack of Lamb with Parsley, Dijon, and Chives

5 / 2 votes
This is lovely served with a market-fresh green vegetable, including spinach, brussels sprouts, broccoli rabe, collard greens.
David Leite
Servings4 servings
Calories690 kcal
Prep Time20 minutes
Cook Time15 minutes
Total Time45 minutes


  • 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 flat-leaf parsley leaves
  • 1/2 cup finely chopped chives
  • 3 tablespoons Dijon mustard


  • 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. Move the lamb rack to a heavy baking sheet, meat side up. Repeat with the second lamb rack.
  • When both racks have been browned, place the baking sheet into 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. Move the lamb to a platter to rest for 10 minutes.
  • 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.


*What is the difference between a rack of lamb and lamb chops?

You might be surprised to learn that there is, in fact, a difference between racks and chops. They’re close…but not quite the same thing. Coming from the same place, the chops are cut from either end of the rack—either the shoulder or the loin end. The rack is the section of solid ribs in the middle. We only mention this in case you were thinking of switching out a rack for a pile of pre-cut chops. It can be done, absolutely. However, the chops are smaller (sometimes much smaller) and will need an adjustment in timing. As well, be aware that shoulder chops are a little tougher and anything that comes from the loin end is considered the most tender.

Adapted From

Relaxed Cooking with Curtis Stone

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Serving: 1 serving, ~1/2 rackCalories: 690 kcalCarbohydrates: 1 gProtein: 25 gFat: 64 gSaturated Fat: 26 gMonounsaturated Fat: 29 gTrans Fat: 1 gCholesterol: 126 mgSodium: 516 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Curtis Stone. Photo © 2009 Quentin Bacon. All rights reserved.

Recipe Testers’ Reviews

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.

This rack of lamb 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.

I love lamb, in any form, but I especially love perfectly cooked lamb – tender, juicy, and pink all the way through. With this recipe, I now have the secret to a perfectly cooked rack of lamb. And, it is so easy!

While we found the mustard and herb coating to be a piquant and fresh counterpoint to the lamb, the cooking technique that yielded such tender, rosy, and delicious meat is what makes this a 10-rated recipe for me.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I started out following the recipe but sent my husband outside to grill the Rack of Lamb, rather than brown it on the stovetop. After a short while, he told me he could finish them up on the grill rather than bring them in to the oven. Inside, I cheated by quickly warming up in the microwave, roasted petite potatoes with onions, and steamed peas that I had already cooked for a previous meal. I made the Dijon mustard herb mixture, choosing to serve it on the side rather than press the mixture on the chops. We tend to like mint jelly with our lamb, although I tried some of the lamb with the herb & mustard mixture and it was good.  This dinner took about 15 minutes and it was delicious!

    White plate with roasted rack of lamb with parsley, dijon, and chives, peas, potatoes, and mint jelly