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.