Rack of Lamb with Parsley

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This dish needs no sauce but goes extremely well with a creamy potato dish like Gratin de Jabron. A small amount of fat left on the bones will sweeten the meat and heighten its lamb flavour. Lamb is available year round but is at its best in early summer. Better than new season’s lamb, which is overrated, and vastly superior to milk-fed lamb, which is virtually tasteless.


  • 1 pair best ends of lamb
  • salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard


  • 4 oz (100 g) unsalted butter
  • 4 shallots, peeled and chopped
  • a bunch of parsley, chopped
  • 8 oz (225 g) fresh breadcrumbs


The Meat

Good butchery will make carving the finished joint much easier. Ask the butcher when he splits the best ends into two racks to chop either side of the chine bone rather than through it.

  • Lift off the outer layer of skin and fat. It comes away easily and in one piece. The eye of meat will now be exposed but covered in a white gristly membrane. Take a sharp knife and remove this. Chop down the cutlet bones so they extend no more than 3 in (7.5 cm) from the eye of the meat.
  • Season with salt and pepper. Preheat the oven to 425°F (220°C) Gas 7.

The Stuffing

  • Melt the butter in a saucepan. When it has melted, but before it colours, add the shallots then the parsley and breadcrumbs.
  • Season with some salt and pepper and stir together to form a stuffing.

To Complete

  • Seal the meat in a hot pan, then roast in the preheated oven for 7 minutes.
  • Brush the racks with mustard then pack the parsley stuffing over them.
  • Brown under a hot grill. Carve into cutlets and serve.