Rack of Lamb Persillade
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
7
ingredients
- 3 small racks of lamb, frenched (2 large)
- olive oil, to taste
- 7.39 ml kosher salt
- 2.46 ml fresh ground black pepper
- 473.18 ml of loosely packed fresh parsley leaves
- 14.79 ml of chopped garlic (3 large cloves)
- 236.59 ml fresh white breadcrumbs
- 9.85 ml of grated lemons, zest of (zest of 2 lemons)
- 59.16 ml unsalted butter, melted (1/2 stick)
directions
- Preheat the oven to 450º F.
- Place the racks of lamb in a roasting pan, fat side up.
- Rub the tops with olive oil, and sprinkle with the salt and pepper.
- Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.
- Add the bread crumbs and lemon zest and process for just a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
- Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.
- Cut the lamb in double chops and serve. Enjoy!
Reviews
-
We made this for an Easter Dinner party and it was a big hit! Everyone was very pleased with the flavor, and complimented that it hid the 'thick lamb' taste. We don't have a food processor so instead had to chop everything into small pieces- it still turned out wonderful. I recommend trying this one!
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RECIPE SUBMITTED BY
Pianolady
United States