CARRE D'AGNEAU PERSILLE (PARSLEYED RACK OF LAMB)
Provided by Craig Claiborne
Categories dinner, main course
Time 25m
Yield Two servings
Number Of Ingredients 9
Steps:
- Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
- Preheat the broiler to high. If the oven is heated separately, preheat it also to 500 degrees.
- Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb. When ready, the loins and ribs should be almost clean of fat. Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat. Season with salt and pepper.
- Rub with butter a baking dish large enough to hold the rack of lamb. Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
- Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
- Place the rack under the broiler and cook about two or three minutes. Turn and cook about two or three minutes.
- Sprinkle the meaty side of the ribs with the bread-crumb mixture. Melt the remaining one tablespoon of butter and pour it over the ribs. Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired. To serve, slice and cut between the ribs. Serve with grilled tomato (see recipe).
Nutrition Facts : @context http, Calories 986, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 89 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 41 grams, Sodium 765 milligrams, Sugar 1 gram, TransFat 1 gram
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Arham Mahi
[email protected]I've tried many lamb recipes before, but this one is by far the best. The lamb was cooked to perfection and the parsley sauce was to die for.
Big Booski
[email protected]This recipe is a keeper! The lamb was so flavorful and the parsley sauce was the perfect accompaniment.
Osexy John
[email protected]I made this recipe for a special occasion and it was a huge success. The lamb was cooked to perfection and the parsley sauce was divine.
Sunita Magar
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was delicious.
ShoaibAli Jamali
[email protected]I've made this recipe several times and it's always a winner. The lamb is always tender and juicy, and the parsley sauce is the perfect complement.
Subhadra Satyal
[email protected]This recipe was easy to follow and the lamb turned out perfectly. The parsley sauce was a bit too salty for my taste, but otherwise it was a great dish.
Kenny Snapp
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the lamb and the sauce. I will definitely be making this again.
Kylee Hall
[email protected]This recipe was a bit more challenging than I expected, but it was worth it in the end. The lamb was so tender and juicy, and the parsley sauce was the perfect complement.
Ayemere Esther
[email protected]I've tried many lamb recipes before, but this one is by far the best. The lamb was cooked to perfection and the parsley sauce was to die for.
Sannah Vai
[email protected]This recipe is a keeper! The lamb was so flavorful and the parsley sauce was the perfect accompaniment.
Saghir Saghir
[email protected]I made this recipe for a special occasion and it was a huge success. The lamb was cooked to perfection and the parsley sauce was divine.
Jacob Brisebois
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was delicious.
Luqman H Khan
[email protected]I've made this recipe several times and it's always a winner. The lamb is always tender and juicy, and the parsley sauce is the perfect complement.
jitendra varma
[email protected]This recipe was easy to follow and the lamb turned out perfectly. The parsley sauce was a bit too salty for my taste, but otherwise it was a great dish.
Jamiu Ogundele
[email protected]I made this for a dinner party and it was a hit! Everyone loved the lamb and the sauce. I will definitely be making this again.
Robin Black
[email protected]This was an amazing recipe! The lamb was so tender and juicy, and the parsley sauce was the perfect complement. I will definitely be making this again.