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Ingredientes
- 2 1 1/4- to 1 1/2-pound racks of lamb (each with 8 bones), well-trimmed.
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped fresh flat-leaf parsley
- ½ cup finely chopped fresh chives
- 3 tablespoons Dijon mustard
Direcciones
- Preheat the oven to 450°F.
- Place a large heavy frying pan over high heat.
- Sprinkle the lamb with salt and pepper.
- Drizzle 1 tablespoon of oil into the hot pan and place 1 lamb rack in the pan, meat side down.
- 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 second lamb rack.
- When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the centre of one end registers 120°F for medium-rare.
- Transfer the lamb to a platter to rest for 10 minutes.
- Sprinkle the parsley and chives evenly over a plate.
- 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.
- Carve the lamb between the bones into individual chops.
- Place the chops on 4 serving plates and drizzle with the remaining 1 tablespoon of oil and any accumulated juices from the lamb and the pan, and serve.
- Any fresh herb can be substituted for the parsley and chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 463 | 71% |
| Total Fat 51.49g | 64% |
| Saturated Fat 20.1g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 272mg | 11% |
| Potassium 653mg | 19% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.41g | 0% |
| Protein 42.49g | 68% |
