Rack Of Lamb Persillade Recipe
Ingredients
| 1 rack of lamb (approximately 1 1/2 pounds), trimmed with the chine bone removed | ||
| 1 tablespoon olive or vegetable oil | ||
| 1/3 cup homemade toasted bread crumbs | ||
| 2 tablespoons finely chopped flat-leaf parsley | ||
| 1 small clove garlic, peeled and finely minced | ||
| Salt | 1/4 Teaspoon | |
| black pepper | 1 | |
| Dijon Mustard | 1 1/2 Tablespoon | |
| Unsalted butter | 2 Tablespoon, melted | |
Directions
Preheat your oven to 400°F.make sure the rack has been well trimmed (Frenched) and that all excess fat has been removed.
Brush with the oil and place it fat side down in a heavy, low baking dish in the preheated oven for 15 minutes.
Meanwhile, combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl.
Turn the rack over.
Brush the mustard over the lamb and then apply the bread crumb mixture with a cupping motion of your hand.
Drizzle the melted butter over the crumbs and continue to cook for another 10 to 12 minutes for medium-rare meat.
Remove the rack from the oven, let it stand 3 to 4 minutes, then slice into chops, and serve with those potatoes and fresh asparagus or creamed spinach
Brush with the oil and place it fat side down in a heavy, low baking dish in the preheated oven for 15 minutes.
Meanwhile, combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl.
Turn the rack over.
Brush the mustard over the lamb and then apply the bread crumb mixture with a cupping motion of your hand.
Drizzle the melted butter over the crumbs and continue to cook for another 10 to 12 minutes for medium-rare meat.
Remove the rack from the oven, let it stand 3 to 4 minutes, then slice into chops, and serve with those potatoes and fresh asparagus or creamed spinach
Chef
