Apple Pie – French Apple Tart or Tarte Normande
Apple pie or French Apple tart or Tarte Normande is all I could think of. It is always apple season …
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Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat that is cooked to perfection in the oven with a parsley crust. A hint of garlic mixed with the parsley, bonding together with bread and the French most loved butter.
Mouthwatering and divine. My comfort food all year round.
I first wrote about this recipe in Giangi’s Kitchen ten years ago. It was my son’s favorite dish then, still to this day his favorite and as soon as lamb is on the cutting board, he starts looming around the kitchen.
I was always intimidated by making a rack of lamb. Love it and always have it when it is on a restaurant menu. The first time I decided to give it a try, I was flabbergasted at how easy it is to make. The oven does it all.
A rack of lamb, or carre` d’agneau, is the section of ribs, 8 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.
Frenched rack of lamb is when the fat, cartilage, 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 large meaty portion of the rack.
Depending on which recipe of a rack of lamb you chose to prepare, you may be required to cover those exposed rib bones as not to burn them in the cooking process.
Cooking this beautiful herbs crusted rack of lamb is a lot easier than you expected. First of all, you make sure that any extra fat that may be nestled between the end f the meat and the exposed bones are removed.
Lamb can have a bit of fat on the meat part of it, therefore gently removing some will be ok.
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. I have an old oven and it takes 5 more minutes than any new oven.
I do not cover it but do lower the oven temperature. I like to first sear the frenched rack of lamb. Make sure your oven is on at 400F degrees. You want to sear the outside and keep the inside tender.
Once the parsley crust is placed over the rack, then I lower the heat.
Also, I do not use a meat thermometer, and I do like my meat medium-rare.
Let it rest on the counter covering it for a few minutes, and it will finish the internal cooking process.
The parsley, garlic, and shallot combined with the lamb are a very powerful savory dish. In France, we serve alongside, potatoes gratin or roasted rosemary potatoes , and a very light salad with vinaigrette.
During the fall and winter I would recommend a richer potato dish, but coming spring and summer, lighter such as the potatoes below. Green beans, asparagus are also a perfect side dish to go alongside.
Nothing that will still 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.
Lamb Chops with Parsley, Garlic and Rosemary
Pepper Crusted Rack of Lamb with Horseradish Creme Fraiche
Equipment used to make this wonderful recipe
Preheat the oven to 400°.
Brush the rack with oil, and sprinkle it with salt and 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 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.
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Originally published on February 9, 2012, Updated on March 24, 2022
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Delicious and so full flavor!! I loved the parsley mixture!
Thank you! I am so glad you enjoyed.
Lamb is my new favorite food. Perfect!
I am so happy to hear that. Thank you!
I, too, have always been intimidated to make this – you’ve inspired me to try!
You will love how fast and easy to make.
Enjoy!
Wow this lamb dish is just amazing! The flavors are so goood! I will have to make this again in the future
Thank you! I am happy you enjoyed it.
Rack of Lamb is my second favourite lamb roast and this looks absolutely amazing to do for my next one…
Thank you! I am sure you will enjoy it.
Bon Appetit!
It’s amazing this cook in just 30 minutes and the topping just adds the perfect flavor to pair with the lamb.
One of my favorite dinners due to the easiness of making it.
What a beautiful way to prepare rack of lamb. The perfect addition to any Easter meal!
Thank you!
I’ve never made rack of lamb before, but it looks easier than I thought. Thank you!
MUch easier than you think.
Enjoy!