Rack of Lamb Persillade
- 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
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.
Copyright 2004, Ina Garten, All Rights Reserved
Recipe courtesy of Danny Boome