Rack Of Lamb Persillade Recipe
Ingredients
2 tbsp (30 ml) butter
2 racks of lamb, trimmed
Salt and pepper
Thyme and rosemary
1 crushed bay leaf
1/4 Cup (60 ml) fine breadcrumbs
2 tsp (10 ml) olive oil
2 tbsp (30 ml) chopped parsley
2 garlic cloves, finely sliced
1/2 Cup (125 ml) water
Directions
– Preheat oven to 450 °F (230 °C).
– In a skillet, melt butter and cook racks of lamb over high heat until golden.
– In a small bowl, combine all the spices and season racks of lamb with mixture.
– Cook racks of lamb in oven for approximately 15 minutes; halfway through cooking process, turn racks of lamb.
– Meanwhile, in another bowl, combine breadcrumbs, oil, parsley, and garlic.
– When cooked, baste fatty side of racks of lamb with breadcrumb mixture and return to oven to brown topping, then place in a serving dish and keep warm.
– Degrease cooking juices, add water, stir and reduce mixture by half, then pour over sliced racks of lamb.
– In a skillet, melt butter and cook racks of lamb over high heat until golden.
– In a small bowl, combine all the spices and season racks of lamb with mixture.
– Cook racks of lamb in oven for approximately 15 minutes; halfway through cooking process, turn racks of lamb.
– Meanwhile, in another bowl, combine breadcrumbs, oil, parsley, and garlic.
– When cooked, baste fatty side of racks of lamb with breadcrumb mixture and return to oven to brown topping, then place in a serving dish and keep warm.
– Degrease cooking juices, add water, stir and reduce mixture by half, then pour over sliced racks of lamb.
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