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Herbed Rack of Lamb

Oxmoor House
Hands-On time 12 mins
Total time 47 mins
Yield Serves 4 (serving size: 2 chops)
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.


  • 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

Nutrition 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

How to Make It

  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.

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

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