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.
More From Oxmoor House
Total: 47 Minutes
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note