Technical Stages :

• Make a persillade using chopped parsley, crushed garlic, and bread crumbs. Shred some thyme stems.
• Once the lamb racks are dressed, place them on a baking sheet. Add salt and pepper and grease slightly.
• Bake in warm oven (200°C - 392°F) and sizzle the racks for about 10 minutes.
• Meanwhile, ease the mustard using a bit of water.
• Remove the racks from the oven and brush them with mustard using a brush.
• Spread a thin layer of persillade on each rack. Add 2 or 3 knobs of butter and bake once again for another 10 to 12 minutes to finish cooking and color the coating. Baking time will depend on the desired doneness (rare or medium).
• Place the racks on a cutting board. Slice the first 2 ribs to control the cooking and dress on warm plates.
• We may add a juice to this dish made from skimmed cooking juices and deglazed using a lamb brown stock and gratin dauphinois goes well.