Name: Lamb Chops with Parsley and Garlic
Prep time: 25 min
Cook time: 20 min
Yield: 6 people
Cuisine: France
Ingredients: 2 kg ofrack of lamb (either two lamb chops); 1 slice ofsliced bread; 5 branches offlat-leaf parsley; 4 pods ofpink garlic; 2 tbsp ofolive oil; 3 tbsp oftarragon mustard; 1 teaspoon ofHerbes de Provence; salt, pepper; blender (or meat grinder); pastry brush

main courses baking easter meat

Updated on 22 December 2025 by

charlie

10 reviews 4.7 : Very good

Level

Easy

Preparation

25 minutes

Cooking

20 minutes

If you're looking for a baked lamb recipe that's a change from the usual leg of lamb, I recommend this recipe for lamb racks with parsley and garlic. A lamb rack is a cut consisting of several ribs still attached, known for its tenderness and perfect for roasting or grilling.

The racks are first seared in oil, then baked in the oven and brushed with mustard and the parsley mixture halfway through cooking. The persillade is made with breadcrumbs, garlic, and chopped parsley. It absorbs the fat during cooking, creating a crispy, flavorful crust on the lamb when it comes out of the oven.

For a holiday meal, you can enjoy these lamb racks with parsley topping alongside a gratin dauphinois or another potato gratin.

Enjoy, and thank you in advance for your comments!

For

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2 kg of rack of lamb either two lamb chops
1 slice of sliced bread
5 branches of flat-leaf parsley
4 pods of pink garlic
2 tbsp of olive oil
3 tbsp of tarragon mustard
1 teaspoon of Herbes de Provence
salt, pepper

Kitchen utensils
blender or meat grinder
pastry brush

The parsley-garlic mixture
- 1
  Toast the bread. Pick the parsley leaves, wash them, and pat them dry.
  Peel the garlic cloves.
- 2
  Blend the bread, parsley, and garlic in a food processor.
Lamb
- 3
  Preheat the oven to 180°C (350°F).
  Heat the olive oil in a large skillet. Season the lamb chops with salt and pepper, then sear them in the hot oil.
- 4
  Let the squares brown for a few minutes, then transfer them to a large baking dish (set aside the cooking oil).
- 5
  Bake the squares for 10 minutes .
- 6
  Meanwhile, whisk the mustard with 1 tbsp of hot water and the herbes de Provence.
- 7
  Remove the squares from the oven and brush them all over with mustard.
- 8
  Next, sprinkle the squares generously with the parsley mixture, then drizzle them with the olive oil you set aside earlier.
- 9
  Return to the oven and bake for 12 minutes at 170°C (340°F).
- 10
  Once removed from the oven, let the lamb racks cool slightly and rest for 5 minutes, then slice them into several ribs.
- 11
  Serve the ribs with a potato gratin.

Notes

WHAT TO DRINK WITH THESE LAMB CHUCKS IN PARSLEY SAUCE? A full-bodied, aromatic red wine, such as a Saint-Émilion, a Châteauneuf-du-Pape, or a Gigondas, which will highlight the tenderness of the meat and the notes of garlic and parsley.