Baked Lamb Chops with Persillade

Total time: 20 minutes
     Persillade is what goes into Escargot Bourguignon to make it so delicious.  It goes into a lot of other dishes in France as well. Baking lets the persillade stay on the chops rather than in the pan.

 Ingredients:

• 4 - 6 lamb chops, depending on size, about 16oz total (480gr) 
• 3 tbs persillade  which is
•      2 tbs parsley, fresh or dried
•      3 cloves garlic - chopped, very finely, together
• 1 tbs olive oil

 Instructions:

• Finely mince garlic and parsley together. 
• Place a shallow rack on top of a baking sheet. 
• Brush both sides of the chops with oil. 
• Sprinkle with, and press in, the persillade on both sides of the chops. 
• Place the chops on the rack and bake, 450F (225C) oven for 7 - 15 minutes, depending on thickness.  Mine were 3/4" thick (2cm) and I baked them for 7 minutes for medium rare.  If yours are 1" thick (2.5cm) I would suggest 8 - 9 minutes.  If they are 2" thick (5cm) I would suggest 15 minutes.  They will not 'brown' but do stay incredibly moist and succulent. 
• Remove from oven and serve.