FRENCH RACK OF LAMB RECIPE RECIPES

Name: Rack of Lamb Persillade
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Yield: 5 to 6 servings
Cuisine: european
Ingredients: 3 small or 2 large racks of lamb, frenched; Good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups loosely packed fresh parsley leaves; 1 tablespoon chopped garlic cloves (3 cloves); 1 cup fresh white bread crumbs; 2 teaspoons grated lemon zest (2 lemons); 4 tablespoons (1/2 stick) unsalted butter, melted

RACK OF LAMB PERSILLADE RECIPE | INA GARTEN | FOOD NETWORK

Rack of Lamb Persillade Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5 to 6 servings

Number Of Ingredients 9

Ingredients

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

Preheat the oven to 450 degrees F.
Place the racks 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 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. Allow it to rest for 15 minutes, cut in double chops, and serve.

RACK OF LAMB RECIPES - BBC GOOD FOOD

Rack of lamb recipes - BBC Good Food image

Shake up your Sunday roast with a rack of lamb. From herb-crusted to glazed, take a look at our best-rated recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Carefully remove lamb from cooking liquid and transfer to a platter. (Strain cooking liquid through a fine-mesh sieve into a medium bowl and skim fat; save liquid to use in soups, in braises, or for making beans.) Serve lamb with persillade alongside. Do ahead: Persillade can be made 5 hours ahead. Store tightly covered at room temperature.

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