Rack of Lamb with Parsley, Dijon, and Chives

White plate with roasted rack of lamb with parsley, dijon, and chives, ratatouille nearby

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

  • Quick Glance
  • 20 M
  • 45 M
  • Serves 4
5/5 - 1 reviews
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Ingredients

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  • 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

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 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.

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Comments

  1. 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

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