Roasted Rack of Lamb with Parsley, Dijon, and Chives
- Quick Glance
- 20 M
- 45 M
- Serves 4
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.
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.
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.