No need to be intimidated to cook this lamb dish, it's straightforward and easy – perfect for first-timers.
Ingredients
2 1-1/4- to 1-1/2 lb well-trimmed racks of lamb (each with 8 bones)
Salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
1/2 cup finely chopped fresh flat leaf parsley
1/2 cup finely chopped fresh chives
3 tbsp Dijon mustard
Method
1. Preheat the oven to 450°F.
2. Place a large heavy frying pan over high heat.
3. Sprinkle the lamb with salt and pepper.
4. Drizzle 1 tablespoon of oil into the hot pan and place 1 lamb rack, meat side down in the pan.
5. Sear about 2 minutes per side, or until golden brown on both sides. Transfer the lamb rack to a heavy baking sheet, meat side up. Repeat with the remaining lamb rack.
7. Roast the lamb racks for 15 minutes, or until a meat thermometer inserted into the center of the lamb registers 120°F for medium-rare.
8. Transfer the lamb to a platter and allow to rest for 10 minutes.
9. Sprinkle the parsley and chives evenly over a plate.
10. Spread the Dijon mustard over the meat side of the lamb racks then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust.
11. Carve the lamb between the bones into individual chops.
12. Place the chops on the 4 serving plates and drizzle with the remaining 1 tablespoon of oil and any accumulated juices from the lamb and the pan, and serve.
Serves 4
Recipe excerpted from Relaxed Cooking with Curtis Stone by Curtis Stone. Published by Crown Publishing Group. Copyright 2009 by Curtis Stone. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Buy the book now!