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    You are in: Home / Recipes / Roast Rack of Lamb With Persillade Recipe
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    Roast Rack of Lamb With Persillade

    Roast Rack of Lamb With Persillade. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    sandrasothere's Note:

    From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 500 degrees.
    2. 2
      Trim lamb, leaving a layer of fat over the meat.
    3. 3
      Cut about halfway down between the chops; This allows the meat to become crisp.
    4. 4
      Combine all the remaining ingredients and rub over the racks.
    5. 5
      Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
    6. 6
      If it reads 125 or more, remove from oven immediately.
    7. 7
      If it reads less, leave it in for 5 more minutes, no more.
    8. 8
      Let sit for 5 minutes before separating the ribs.

    Ratings & Reviews:

    • on January 05, 2010

      55

      Tender, juicy and delicious. What a great piece of meat! I only heated the oven to 425 degrees. Thanks for the tip regarding cutting halfway down the chops, it did allow the meat to become crisp but also made it easy to cut and serve. My meat only got to 118 degrees but it was perfect medium to medium rare.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      55

      My wife added rosemary to the bread crumbs for even more flavor. Excellent lamb by the way!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2008

      55

      I love the crust - it is crunchy good. I think that parsley is a natural with lamb and the garlic adds to the flavor. I used fresh crumbs as they stick to the rack better than dry. I roasted it for the 20 minutes and found it was a bit pinker than I usually have it but it was so tender I could cut it with a fork - I just may have it this rare from now on. I have the Bittman cookbook but missed this recipe so thanks Sandrasothere for posting it and giving me a wonderfujl dinner

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Rack of Lamb With Persillade

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1743.2
     
    Calories from Fat 1353
    77%
    Total Fat 150.4 g
    231%
    Saturated Fat 73.8 g
    369%
    Cholesterol 367.7 mg
    122%
    Sodium 383.9 mg
    15%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.7 g
    7%
    Protein 71.7 g
    143%

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