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Tuesday 21 August 2018  
Home > Rack of Lamb with Parsley recipes
01.01.2003 -main course - lamb

Rack of Lamb with Parsley

« I really like these racks of lamb, as they can be beautifully presented with the ends of the ribs lined up proudly on the plate. » 
Type Main courselamb – rack of lamb - parsley
Level of difficulty easy
Preparation time Preparation: 20 minutes - Cooking: 20 minutes
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Serves 4


  • Crush the black pepper in a mortar
  • Chop the flat-leaf parsley and thyme sprigs very finely
  • Mix together the parsley, thyme, breadcrumbs and ground pepper
  • Add the fleur de sel to suit your taste
  • Brush the racks of lamb with the olive oil and roll them in the breadcrumb and herb mixture. Press the meat firmly into the breadcrumbs, so that they stick to the meat and coat it well
  • Drizzle some olive oil into the bottom of an ovenproof dish
  • Put the racks of lamb in the dish
  • Put the unpeeled garlic cloves into the dish. They should be in their skins
  • Put the dish into an oven preheated to 415°F (210°C)
  • Cook for 20 minutes if you like your lamb to be pink
  • Remove from the oven and let the meat rest for 10 minutes somewhere warm


I would recommend serving this dish with fingerling potatoes cooked in lard or goose fat and a few heads of broccoli. This recipe would also work very well with fresh cilantro or rosemary.

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See Also :
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Parsley recipes  Parsley recipes
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