Roast Rack of Lamb With Persillade

5.0(5)

From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.

by sandrasothere·published 2007-12-21

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Lamb/Sheep

Servings

4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

1746 kcal

Ingredients (6)

serves

2 (2 lb) racks of lambrack-of-lamb
2 tablespoons olive oilolive-oil
salt & freshly ground black pepper, to tastesalt-and-pepper
1 cup plain breadcrumbs, preferably fresh
1/2 cup parsley, mincedparsley
3 garlic cloves, mincedgarlic

Instructions (8 steps)

01Preheat the oven to 500 degrees.
02Trim lamb, leaving a layer of fat over the meat.
03Cut about halfway down between the chops; This allows the meat to become crisp.
04Combine all the remaining ingredients and rub over the racks.
05Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
06If it reads 125 or more, remove from oven immediately.

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