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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
47 mins
Yield:
Serves 4 (serving size: 2 chops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

300 calories; calories from fat 0%; 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.
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