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Rack of Lamb Persille

2 ts Dijon-style mustard
1 ts Olive oil
1 Garlic clove; crushed to a paste
1 pn Dried thyme
1 pn Dried rosemary; crumbled
Salt and pepper
6 Rib rack of lamb; (about 1 1/4 pounds), trimmed of all fat and with the bones trimmed and partially cracked for easy carving
1 tb Minced shallot
1 Garlic clove; minced
3 tb Unsalted butter
1/2 c Stale bread crumbs
1 tb Minced fresh parsley leaves
1/4 ts Dried thyme
1/4 ts Dried rosemary
Watercress sprigs for garnish

In a small bowl, combine the marinade ingredients. Rub the lamb with the marinade and allow to marinate, chilled and covered, for 30 minutes or up to overnight.

In a small skillet cook the shallot and garlic in the butter over moderate heat, stirring, until softened. Add the bread crumbs, parsley, thyme, rosemary, and salt and pepper to taste, heat the mixture, stirring, for 2 minutes, and remove the skillet from the heat.

In a large, hot skillet sear the lamb, browning on all sides. Pat the crumb mixture firmly onto the browned lamb. Place the lamb in a 450 degree oven for 12 to 15 minutes for medium rare.

Yield: 2 servings

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