Rack Of Lamb Persillade
|Lamb rack||1 1⁄2 Pound, trimmed with the chine bone removed (1 rack)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Toasted bread crumbs||1⁄3 Cup (5.33 tbs) (homemade)|
|Finely chopped flat leaf parsley||2 Tablespoon|
|Garlic clove||1 Small, peeled and finely minced|
|Freshly ground black pepper||To Taste|
|Dijon mustard||1 1⁄2 Tablespoon|
|Unsalted butter||2 Tablespoon, melted|
Preheat your oven to 400Â°F.make sure the rack has been well trimmed (Frenched) and that all excess fat has been removed.
Brush with the oil and place it fat side down in a heavy, low baking dish in the preheated oven for 15 minutes.
Meanwhile, combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl.
Turn the rack over.
Brush the mustard over the lamb and then apply the bread crumb mixture with a cupping motion of your hand.
Drizzle the melted butter over the crumbs and continue to cook for another 10 to 12 minutes for medium-rare meat.
Remove the rack from the oven, let it stand 3 to 4 minutes, then slice into chops, and serve with those potatoes and fresh asparagus or creamed spinach