Rack of Lamb Persillade

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Rack of Lamb Persillade
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Makes: 5 servings adjust
I don't think you can ever go wrong with an Ina Garten recipe.

Directions

Ingredients

  • Olive Oil
  • 1 1⁄2 teaspoons Kosher Salt
  • 1⁄2 teaspoon Freshly Ground Black Pepper

Step 1

With oven pre-heated to 450 degrees, place both 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.

Ingredients

  • 2 cups Flat Leaf Parsley, Loosely packed
  • 1 tablespoon Chopped Garlic, 3 cloves
  • 4 tablespoons Unsalted Butter, Melted
  • 1 cup Fresh Bread Crumbs
  • 2 teaspoons Grated Lemon Zest, 2 lemons

Step 2

Meanwhile, place the parsley, garlic, and butter in the bowl of a food processor fitted with the steel blade and process until finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
 

Step 3

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Return immediately to the oven and roast for another 15 minutes. Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
 

Step 4

"Frenched" means that the butcher will scrape the tough meat off the ends of the bones to give the rack of lamb a more elegant look.
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