RACK OF LAMB PERSILLADE

Rack of Lamb Persillade image

Here is another awesome Ina Garten / Barefoot Contessa Recipe. It is not in any of her cookbooks, so I wanted to share it here! Oh so easy and ohhh so delicious. I hope you enjoy it as much as we do.

Provided by Pianolady

Categories Lamb/Sheep

Time 35m

Yield 7 serving(s)

Number Of Ingredients 9

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Ingredients

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

Steps:

Preheat the oven to 450º F.
Place the racks of lamb 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 just 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, allowing it to rest for 15 minutes.
Cut the lamb in double chops and serve. Enjoy!

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