It is a classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in the oven with a parsley crust.

A hint of garlic mixed with the parsley bonded with bread and the French most beloved butter. It is mouthwatering and divine. My comfort food all year round.

rack of lamb with parsley

I was always intimidated by making a rack of lamb. I love it and always have it when it is on a restaurant menu. But the fear and the misguided pre-conceived idea of being difficult froze me from going further than wishing I could make it home.

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The first time I decided to try it, I was flabbergasted at how easy it was to make. The oven does it all. French home cooking at its finest, and you do not have to be a seasoned chef to make it—my favorite part.

I first wrote about this recipe in Giangi’s Kitchen over ten years ago. It was my son’s favorite dish then, still his favorite, and as soon as lamb is on the cutting board, he starts looming around the kitchen.

In this Article

Why you will love this recipe

Simplicity at its best – This recipe is so easy to make that it will shock you.

Create an elegant dinner with simple ingredients – your guests will be amazed.

Ingredients are easily found in your pantry or refrigerator – This recipe does not require a considerable amount of ingredients.

Rack of Lamb with Parley crust

What is a Rack of lamb? 

A rack of lamb, or carre` d’agneau, is the section of ribs, eight lamb chops in one piece. This cut of lamb is cut perpendicular to the spine. When all the ribs are left together and cooked as a whole, that is when they are referred to as a rack of lamb.

They are referred to as ribs or chops. Although a bit pricey, they are absolutely divine and so tender.

They require little preparation, and the classic way of preparing the rack of lamb is with the bones “Frenched” or exposed.

What is a frenched rack of lamb?

A frenched rack of lamb is when the fat, cartilage, and excess meat are removed from the bone for a prettier presentation.

Most supermarkets and butchers have it already frenched for their customers.

However, it is a very easy task to do as you run a knife alongside the bones until you reach the sizeable meaty portion of the rack.

Depending on which recipe of a rack of lamb you choose to prepare, you may be required to cover those exposed rib bones as not to burn them in the cooking process.

adding the persillade to the rack

Ingredients needed to make this parsley rack of lamb

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Rack of lamb – trimmed and any excess fat removed. Each rack should have eight ribs.

Extra Virgin Olive oil – used to cover the lamb and get it ready for the oven.

Dijon mustard – used as a binding agent between the lamb and the parsley paste.

White bread – crust removed to allow easier chopping.

Italian flat-leaf parsley – to make the persillade or parsley crust. Do not use the stems as they are hard to chop and not as pleasant when biting into. Reserve them for another use.

Garlic clove – one clove will give it the punch it needs without overpowering it.

Shallot – milder than onion, and give it a great flavor to your lamb.

Fresh Thyme – the perfect seasoning herb. However, it can be optional if you do not. have any on hand.

Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.

Salt and Pepper – the seasoning that you will need,

close up for you lamb sliced

Equipment Needed

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Cooking brush

Roasting pan

Food processor

Small saucepan

Sharp Chef’s Knife

Chef Giangi PIck
Le Creuset Enameled Cast-Iron 15-3/4-by-10-3/4-Inch Rectangular Roaster
Le Creuset Enameled Cast-Iron 15-3/4-by-10-3/4-Inch Rectangular Roaster

My faithful companion for the past 30-something years. Love it and cannot live without,

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How to make this delicious rack of lamb

Cooking this beautiful herbs-crusted lamb rack is much easier than you expected. Bring your rack of lamb to room temperature before placing it in the oven.

If your rack has too much fat, you can remove any extra fat that may be nestled between the end of the meat and the exposed bones.

Once you have it all cleaned and ready to go, it will only take 30 minutes in the oven to be enjoyed. Of course, the cooking time may vary depending on your oven.

This recipe requires little preparation.

  • After cleaning any extra fat you may not desire, rub it with oil, generously season it with salt and pepper, and place it in the hot oven, 400F, for about 12 minutes.

Meanwhile, prepare the persillade or parsley crust by:

  • Finely chop the garlic, parsley, bread, thyme, and shallot in your food processor. Why make life complicated when you can do it all in one swift pulse?
  • Add the melted butter to the above combination, and when the oven buzzer sounds that the 12 minutes are over, remove it from the oven.
rack sliced in the roasting pan

The final step

  • With the help of a silicone brush, spread a generous layer of French Dijon mustard on the lamb racks, which will help the parsley crust to stick to the lamb.
  • Carefully place the persillade over the racks. Be careful, as the racks are hot, but the roasting pan is even hotter.
  • Lower the oven temperature to 350F and put the rack of lamb back into the oven.
  • Bake for another 15 minutes.
  • Once done with your roasted rack of lamb, please remove it from the oven and let it rest before carving.

Let it rest on the counter, covering it for a few minutes,  and it will finish the internal cooking process.

Rack of Lamb with Parsley crust served on a white plate

Pro Tips

  • Letting it rest will let all the internal juices settle and not run off when cutting it.
  • Make sure your oven is on at 400 degrees F. You want to sear the outside and keep the inside tender.
  • Also, I do not use a meat thermometer and like my medium-rare meat. Add one to two minutes at the end of cooking for medium and beyond. However, I do not recommend overcooking it. It will be hard to chew.

What dishes can you enjoy with this Rack of Lamb?

The parsley, garlic, and shallot combined with the lamb are a robust savory dish. In France, we serve alongside Potatoes, Gratin, or Roasted Rosemary Potatoes, and a very light salad with vinaigrette.

I would recommend a more decadent potato dish during the fall and winter, but lighter dishes such as the Smashed Potatoes in spring and summer.

Green beans and asparagus are also a perfect side dish to go alongside. I had guests use mint sauce with their lamb, and it was delicious.

Nothing that will steal the show from your main dish.

Any time you have gamey, rich meat, it is always recommended to have wine, in this case, red wine. Make sure you select a full-body red wine to go alongside.

roasted smashed potatoes are the perfect side to your lamb

Storage and Reheating

Storage: If you are lucky to have leftovers, place them in an airtight container and place them in the refrigerator for up to three days.

Reheat: Bring back to room temperature, place them on a rimmed baking sheet, cover with aluminum foil, and place in a warm oven at 350F for 10 to 15 minutes until you desire warmth.

Frequently Asked Questions

Is a rack of lamb the same as lamb chops?

No, a rack of lamb is not the same as lamb chops. Rack of lamb is a whole section of ribs with multiple ribs attached. Lamb chops are individual pieces cut from that rack and cooked separately.

How many chops are in a rack of lamb?

A rack of lamb typically has eight chops.

Why is lamb so expensive?

It is more expensive as it requires more care and attention to raise compared to other livestock. Lambs do need larger grazing areas and longer maturity times. Unfortunately, they are more susceptible to disease, resulting in higher production costs and a smaller supply of lamb meat than beef or pork.

What is the ideal temperature for lamb?

The USDA recommends that the lamb should be cooked at a minimum internal temperature of 145 F , instant-read thermometer, before removing it from that source. After cooking, it should rest for at least 3 minutes before carving and serving.

Rack of Lamb with Parsley served on a white place with potatoes on their baking sheet

If you enjoy this rack of lamb recipe, check out these flavorful recipes as well:

Caramelized Rack of Lamb

Zucchini Tomatoes Gratin

Lamb Chops with Parsley, Garlic and Rosemary

Pepper Crusted Rack of Lamb with Horseradish Creme Fraiche

Equipment used to make this wonderful recipe

A Giangi Pick
Le Creuset Enameled Cast Iron Signature Rectangular Roaster
Le Creuset Enameled Cast Iron Signature Rectangular Roaster
$259.95

I strongly suggest adding one to your kitchen arsenal. My favorite companion for the past 35 years.

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01/19/2025 07:47 am GMT

Rack of Lamb with Parsley

5 from 18 votes
Rack of Lamb with Parsley
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Giangi Townsend
A classic French recipe that is savory and delicious. Tender roasted meat that is cooked to perfection in the oven with a parsley crust. 
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Ingredients 

  • 2 pounds rack lamb
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon Mustard
  • 1 slice white bread, processed to crumbs in the food processor
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 garlic, peeled and chopped fine
  • 1 shallot, minced
  • ⅛ teaspoon thyme
  • 2 tablespoons unsalted butter
  • black pepper
  • salt

Instructions

  • Preheat the oven to 400°.
  • Brush the rack with oil, and sprinkle it with salt and black pepper. Put the rack in a roasting pan, and roast it in the preheated oven for 12 minutes
  • Remove the meat from the oven, and coat it with the Dijon mustard
  • Lower the oven temperature to 350°
  • Combine the bread crumbs, parsley, shallot, garlic, thyme and melted butter. Spread this mixture over the top of the rack. Put the rack in the 350° oven, and roast for another 15 minutes
  • Remove the rack from the oven, and let it rest for 10 minutes before carving it into chops. The lamb will medium rare.

Notes

Pro Tips

  • Letting it rest will let all the internal juices settle and not run off when cutting it.
  • Make sure your oven is on at 400 degrees F. You want to sear the outside and keep the inside tender.
  • Also, I do not use a meat thermometer and like my medium-rare meat. Add one to two minutes at the end of cooking for medium and beyond. However, I do not recommend overcooking it. It will be hard to chew.

Nutrition

Calories: 69kcal | Carbohydrates: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 74mg | Potassium: 11mg | Vitamin A: 230IU | Vitamin C: 2.9mg | Calcium: 19mg | Iron: 0.4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on February 9, 2012.