Recipe courtesy of Michele Urvater
Rack of Lamb Persillade
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 135
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup minced shallots
1 tablespoon fresh rosemary, chopped
2 tablespoons minced parsley
1/2 cup fresh bread crumbs
1 rack of lamb
Salt and freshly ground pepper
Blanched sugar snap peas tossed in butter as an accompaniment
Directions
- Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.