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

5 / 3 votes

Roasted Rack of Lamb with Parsley, Dijon, and Chives

This is lovely served with a market-fresh green vegetable, including spinach, brussels sprouts, broccoli rabe, collard greens.

Prep Time20

Cook Time15

Total Time45

Course: Mains

Cuisine: American

Servings: servings

Calories: 690

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

US - Metric

Instructions

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.

Notes

*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.

Nutrition