Curtis Stone's rack of lamb recipe

Roasted Rack of Lamb with Parsley, Dijon, and Chives
Serves 4

As a kid, when I came home and found my mum was making rack of lamb, I always said yes!-and I still love it. To me, lamb racks have the perfect ratio of meat to fat to bone, which gives them an absolutely delicious flavor. Considering how hassle-free they are to cook, they are a very easy way to make a meal seem special. This is lovely served with the Provençal Ratatouille.


  • Two 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
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh chives
  • 3 tablespoons Dijon mustard
  1. 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 the oil into the hot pan and place 1 lamb rack in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides.

  2. 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 center of one end registers 120°F for medium-rare. Transfer the lamb to a platter to rest for 10 minutes.

  3. Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks, and 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, drizzle with the remaining 1 tablespoon oil and any accumulated juices from the lamb and the pan, and serve.
Provencal Ratatouille
Serves 4

Ratatouille seems like a lot of preparation, but it doesn't have to be. Don't worry too much about how you cut up the vegetables - you can do small pieces or big chunks, whichever you prefer. Make a double batch; you'll find it tastes even better the next day.


  • 3 tablespoons olive oil
  • 2 large shallots, cut into ½ - inch pieces
  • 1 garlic clove, minced
  • ½ eggplant, unpeeled, cut into ½ - inch pieces
  • 2 zucchini, cit into ½ - inch pieces
  • ½ small red bell pepper, seeded and cut into ½ - inch pieces
  • ½ small yellow bell pepper, seeded and cut into ½ - inch pieces
  • ¼ cup dry red wine
  • 1 pound ripe plum tomatoes (about 6), cut into ½ - inch pieces
  • Salt and freshly ground black pepper
  • ¼ cup thinly sliced fresh basil leaves
  1. Place a medium saucepan over medium heat, and drizzle the oil into it. Add the shallots and garlic, and sauté for 2 minutes, or until tender.

  2. Add the eggplant, zucchini, and bell peppers and cook, stirring occasionally, for 5 minutes, or until the eggplant is tender. Add the red wine, then the tomatoes, and cook, stirring occasionally, for another 8 minutes, or until the tomatoes are soft and broken down.

  3. Season the ratatouille generously with salt and black pepper. Remove from the heat and stir in the basil. Serve warm.
About Curtis Stone
Curtis is a "young gun" Australian Chef classically trained in London under the legendary Marco Pierre White. He is the face of a new generation of Chefs. Curtis is an author and presenter of the globally successful cooking/ lifestyle program, "Surfing the Menu."

He also the star of the popular TLC program "Take Home Chef." His success in the US has been phenomenal, with People Magazine voting him as one of the sexist men alive.


Curtis has a demo and book signing at Sur la Table Santana Row on Saturday, April 11
Sur La Table
Demo and book signing
378 Santana Row
Suite 1030
San Jose, CA 95128
2:00 pm

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