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.

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary

47 mins
12 mins
Serves 4 (serving size: 2 chops)


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

300 calories; fat 15.7g; saturated fat 6.3g; mono fat 6.8g; poly fat 0.7g; protein 34.6g; carbohydrates 2.8g; fiber 0.2g; cholesterol 112mg; iron 2.9mg; sodium 470mg; calcium 25mg.