Carre d'Agneau Persille (Parsleyed rack of lamb)


  • 2 racks of lamb, about 2 1/2 pounds combined weight
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 4 tablespoons butter plus butter for greasing a baking dish
  • ½ cup bread crumbs
  • 3 tablespoons chopped parsley
  • 1 clove garlic, finely minced
  • 1 shallot, finely minced
  • 1 teaspoon olive oil
  • Sauce forestiere (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1232 calories; 110 grams fat; 50 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 43 grams protein; 245 milligrams cholesterol; 262 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
  2. Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
  3. Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
  4. Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
  5. Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
  6. Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
  7. Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.

30 minutes

You Might Also Like