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Recipe: Roast Rack of Lamb with Parsley, Dijon and Chives

Serves:: 4

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Curtis Stone's lamb chop recipe is perfect for casual entertaining.

Ingredients

2 x 600g racks of lamb (each with 8 bones), French trimmed
2 tablespoons extra virgin olive oil
½ cup finely chopped flat-leaf parsley
½ cup finely chopped chives
3 tablespoons Dijon mustard

Method

1. Preheat oven to 220°C. Heat half the oil in a large heavy-based frypan over a high heat.

2. Season lamb racks with sea salt and ground black pepper, and place one rack, meat side down, in the frypan. Sear for 2 minutes per side until golden brown all over, then transfer to a roasting pan, meat side up. Repeat with second lamb rack.

3. Place roasting pan in the oven and roast for 15 minutes for medium-rare, or until cooked to your liking.

4. Transfer lamb to a carving board and allow to rest for 10 minutes.

5. Next, sprinkle parsley and chives evenly over a plate.

6. Spread mustard over meat side of lamb racks, then press firmly into herbs, creating a green herb "crust".

7. Carve racks into individual chops (each one containing two bones) and divide between four plates. Drizzle with remaining oil and cooking juices, and serve with creamy mascarpone and parsley polenta, provençal ratatouille and stir-fried sugar snap peas with garlic.

Notes

Recipes taken from Relaxed Cooking With Curtis Stone (Random House, $59.95)

Author:: CURTIS STONE
Photographer:: QUENTIN BACON

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John C04:20pm Friday 10th September 2010 ESTReport Abuse
The recipe is great! What a pity that using the print feature gets 3 pages of rubbish & NO recipe info
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