Roast Rack of Lamb With Persillade

Submitted by sandrasothere

"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."

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 (2 lb) racks of lamb
• 2 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 1 cup plain breadcrumbs, preferably fresh
• 1⁄2 cup parsley, minced
• 3 garlic cloves, minced

directions

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

Reviews

[SharonChen]

The only adjustment I made is to add some dried rosemaries. Did everything else exactly according to the recipe. Definitely a keeper. Thanks for posting!

 

[Abby Girl]

This is a good base for rack of lamb. I added zest from a small lemon, 1 T Dijon mustard and used butter instead of oil. I baked the racks for 25 minutes and found that I needed about 7 more minutes cooking time. Next time, I will add a little bit more butter (1T - 2T) to the dressing as I found it a little dry and didn't adhere to the lamb very well. Overall an excellent recipe! Thanks for the posting

 

[Nado2003]

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.

 

[tonythurston51]

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

 

[Bergy]

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