Herbed Rack of Lamb

Herbed Rack of Lamb Recipe
Oxmoor House
This savory rack of lamb is coated with chives, fresh parsley and mint. It is simplified enough for a weeknight meal but can stil be used for special occasions.


Serves 4 (serving size: 2 chops)
Total time: 47 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 12 Minutes
Total: 47 Minutes

Nutritional Information

Calories 300
Caloriesfromfat 0.0 %
Fat 15.7 g
Satfat 6.3 g
Monofat 6.8 g
Polyfat 0.7 g
Protein 34.6 g
Carbohydrate 2.8 g
Fiber 0.2 g
Cholesterol 112 mg
Iron 2.9 mg
Sodium 470 mg
Calcium 25 mg


1 1/2 teaspoons olive oil
1 (1 1/2-pound) rack of lamb (8 ribs), trimmed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup minced shallots
1 tablespoon minced fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint


1. Preheat oven to 450°.

2. Lightly brush a small roasting pan and rack with olive oil.

3. Place lamb, fat side up, on rack in prepared pan. Score outside of lamb in a diamond pattern. Sprinkle lamb with salt and pepper; brush with mustard. Combine shallots and remaining ingredients in a small bowl. Pat shallot mixture into mustard on lamb.

4. Bake at 450° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Remove lamb from pan; cover with foil, and let stand 10 minutes. Cut into chops.

Tip: If it hasn't already been done, ask the butcher to trim the rack for you and score it, too.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note