Lamb Persillade
Yield
2 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
parsley leaves
fresh, finely chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
bread crumbs
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | each |
rack of lamb
6-bone |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
parsley leaves
fresh, finely chopped |
|
| 15 | ml |
garlic
minced |
|
| 118 | ml |
bread crumbs
|
|
| 15 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
melted |
|
| 2 | each |
rack of lamb
6-bone |
*
|
Directions
PREHEAT OVEN TO 375℉ (190℃).
Mix ingredients together to form a crumbly paste.
Roast the racks of lamb until they are very rare, about 10 minutes, then spread the crumb mixture over the lamb and press it in firmly.
Replace in the oven and cook to desired doneness.
