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
How to Make It
Preheat oven to 450°.
Lightly brush a small roasting pan and rack with olive oil.
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.
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.
Cooking Light Real Family Food
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