• 3 small or 2 large racks of lamb frenched

  • Good Olive Oil

  • 1.5 teaspoons Kosher Salt

  • 0.5 teaspoon freshly ground black pepper

  • 2 cups loosely packed fresh Parsley Leaves

  • 1 tablespoon chopped Garlic 3 cloves

  • 1 cup fresh white breadcrumbs

  • 2 teaspoons grated Lemon Zest 2 lemons

  • 4 tablespoons unsalted butter melted


  • 1.

    Preheat the oven to 450 degrees F.

  • 2.

    Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

  • 3.

    Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

  • 4.

    Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

  • 5.

    Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
4 comments • 1 rating
Please login to comment
Posted by Wendy134Report
Frenched means to expose the bone on a lamb cutlet or lamb shank. It dosen't mean it is French Lamb?
Posted by Bodacious Report
Oh this was so mouth watering I couldn't get my guest out of the kitchen
Posted by Cintia2Report
I just find my Christmas main dish....
Posted by Louisa34Report
Some other persillade recipes can be found here:,,,,,,,,,,,,,,,,,,,,,,,,