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Rack Of Lamb Persillade

Budget.Gourmet's picture
  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
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Dijon mustard 1 1⁄2 Tablespoon
  Unsalted butter 2 Tablespoon, melted

Preheat your oven to 400°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

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2972 Calories from Fat 2481

% Daily Value*

Total Fat 276 g425.3%

Saturated Fat 120.9 g604.5%

Trans Fat 0 g

Cholesterol 580.5 mg193.5%

Sodium 966.1 mg40.3%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2.8 g11.2%

Sugars 1 g

Protein 101 g201.1%

Vitamin A 65.6% Vitamin C 68.7%

Calcium 20.6% Iron 48.1%

*Based on a 2000 Calorie diet

Rack Of Lamb Persillade Recipe