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Lamb Persillade

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Submitted by melsdiner

YIELD

2 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

½ 118
CUP ML PARSLEY LEAVES
fresh, finely chopped
1 15
TABLESPOON ML GARLIC
minced
½ 118
CUP ML BREAD CRUMBS
1 15
TABLESPOON ML DIJON MUSTARD
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BUTTER
melted
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 221 54% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 962mg 40%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 32% Vitamin C 35%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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