Lay the lamb racks, mustard side down, on the parsley mixture. Press gently for the parsley preparation to stick to the mustard.
Place the lamb racks on a baking sheet...
... and bake for a further 15 or 20 minutes, until the parsley crust is golden.
Cooking time varies depending on how done you like your meat (medium-rare or medium). By following the cooking time mentioned in this recipe, the result will be medium-rare.
Place the racks on a chopping board.
Cut the first two chops to check how done the meat is. Serve the lamb chops on a warm plate. This recipe can be served with a sauce (skim and deglaze the cooking juices with brown lamb stock) and sautéed potatoes.