Herbed Rack of Lamb

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.

Yield: Serves 4 (serving size: 2 chops)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 12 Minutes
Total: 47 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 0.0%
  • Fat: 15.7g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 34.6g
  • Carbohydrate: 2.8g
  • Fiber: 0.2g
  • Cholesterol: 112mg
  • Iron: 2.9mg
  • Sodium: 470mg
  • Calcium: 25mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Lightly brush a small roasting pan and rack with olive oil.
  3. 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. 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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