Rack of Lamb with Parsley and Garlic Crust

Carré D’agneau Persillé

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Traditionally, a rack of lamb consists of eight ribs, so that each person gets 2 rib chops; but some racks of lamb, such as the baby lamb racks from New Zealand, are so small that 2 rib chops aren’t enough and you’re better off serving 4 chops—half a rack—per person.


  • 2 racks of lamb, trimmed and frenched (about 1 ½ to 2 pounds [675 to 900 g] each after trimming and frenching), trimmings


Preheat the oven to 450°F[230°C/gas mark 8].

If you’re making a jus using lamb trimmings, trim the meat away from the fat on the trimmings and discard the fat. Cut the meat into thin strips, about inch [1.5 cm] on each side. If you’re using lamb shoulder meat, cut it into thin strips. If you’re using stew meat, cut it into cubes or strips about ½ inch [1.5 cm] on each side. Sprea