Rack of Lamb Persille

Recipe by Oolala
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees F.
  • French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
  • Rub the fat side of each rack with mustard.
  • In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
  • Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
  • Carefully remove from the oven and let stand for 10 minutes.
  • To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
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