Lamb Chops with Parsley and Garlic

Serves : 6 people

Preparation : 25 minutes

Cooking : 20 minutes

Ingredients

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

Instructions

The parsley-garlic mixture

Toast the bread. Pick the parsley leaves, wash them, and pat them dry.
Peel the garlic cloves.
Blend the bread, parsley, and garlic in a food processor.

Lamb

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.
Let the squares brown for a few minutes, then transfer them to a large baking dish (set aside the cooking oil).
Bake the squares for 10 minutes .
Meanwhile, whisk the mustard with 1 tbsp of hot water and the herbes de Provence.
Remove the squares from the oven and brush them all over with mustard.
Next, sprinkle the squares generously with the parsley mixture, then drizzle them with the olive oil you set aside earlier.
Return to the oven and bake for 12 minutes at 170°C (340°F).
Once removed from the oven, let the lamb racks cool slightly and rest for 5 minutes, then slice them into several ribs.
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.