Roast Rack of Lamb with Clams and Gremolata

For an exceptionally tasty rack of lamb, try Curtis Stone's herb and mustard version, served with beans, chorizo and clams
Roast Rack of Lamb with Clams and Gremolata
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 tbsp olive oil
  • 4 3-bone rack of lamb
  • 50 g Dijon mustard
  • 50 g mixed fresh herbs, chopped, such as sage, parsley and rosemary
  • 1 banana shallot, chopped
  • 2 cloves garlic, chopped
  • 550 g tinned borlotti beans, rinsed and drained
  • 200 g chorizo, chopped
  • 200 ml reduced veal stock
  • 20 clams, clean and undamaged (any open shells should close when tapped with a knife)
  • 50 ml dry white wine

For the gremolata:

  • ½ bunch parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • grated zest of 2 limes
  • grated zest of 2 oranges
  • grated zest of 2 lemons
  • 50 ml extra virgin olive oil
  • sea salt, to taste


1. Preheat the oven to 200°C/gas 6.

2. To make the gremolata, place all the ingredients in a bowl and mix together. Set aside.

3. Place 2 tablespoons of the olive oil in a large, ovenproof frying pan over a medium-high heat. Add the lamb racks and cook for 2-3 minutes to seal.

4. Brush the lamb with the mustard and roll in the mixed herbs, then place in the preheated oven for 8-9 minutes.

5. Meanwhile, place the remaining olive oil in a frying pan over a medium heat, add the shallot and garlic and cook for 1-2 minutes, until softened. Add the beans, chorizo and veal stock and cook for 10 minutes.

6. Remove the lamb from the oven and allow to rest for 5 minutes.

7. Place a saucepan over a high heat. When hot, add the clams and white wine and steam for 2 minutes. Discard any clams that remain closed.

8. To serve, transfer the bean and chorizo mixture to a serving plate, then slice the lamb and place on top. Garnish with the steamed clams and drizzle with gremolata.

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