CRUSTY RACK OF LAMB WITH PARSLEY
This recipe is originally from Madam Benoit's Lamb Cookbook. It was printed in Edith Adam"s cottage column in the Vancouver Sun Paper about 25 years ago and has graced my table at least once per year since. Tasty crusty lamb. You'll get raves over this recipe. The parsley is so good with lamb.The preparation time does not include the 2 hours in the fridge nor the 1 hour resting.
Provided by Bergy
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any excess fat from the racks.
- Mix all the remaining ingredient together mix well (you may want to increase the oil slightly the mixture should hold together).
- Place half the mixture on top of each rack.
- Press firmly so it is solidly in place.
- Wrap tightly in plastic wrap& refrigerate for 1-2 hours.
- One hour before roasting take out of fridge and bring to room temperature.
- Place on a rack in a shallow pan and roast in a 375 oven for 30 min to 45 min Do not over cook
- Check your internal temp for pink it should read 160F degrees.
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SHERWIN JONES
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful, and the parsley crust was delicious. I will definitely be making this recipe again.
Cat Don
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the parsley crust was the perfect finishing touch. I will definitely be making this recipe again and again.
Gauge Franklin
[email protected]I've tried a few different rack of lamb recipes, but this one is by far the best. The lamb is always tender and juicy, and the parsley crust is crispy and flavorful. I highly recommend this recipe.
Ally_ rose
[email protected]This was my first time cooking lamb and I was a bit nervous, but this recipe made it easy. The lamb was delicious and the parsley crust was a great addition. I will definitely be making this recipe again.
Spirit Olokodana
[email protected]I made this recipe for my family and they loved it! The lamb was cooked perfectly and the parsley crust was a nice touch. I will definitely be making this recipe again.
Chang' Li
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb is fall-off-the-bone tender and the parsley crust is the perfect finishing touch.
HANAN RAO
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is succulent and the parsley crust is crispy and flavorful.
Abdul Qadeer Khan
[email protected]This is one of my favorite recipes! The lamb is always cooked perfectly and the parsley crust is to die for.
Anika karim
[email protected]Overall, I was disappointed with this recipe.
Nana Kaladze
[email protected]The lamb was tough and the parsley crust was bland.
Joginder Rauniyar
[email protected]I would have liked more detailed instructions on how to cook the lamb.
tshiala
[email protected]This recipe was a bit too complicated for me, but the lamb turned out well.
Jerry Lewis
[email protected]The lamb was a bit overcooked for my taste, but the parsley crust was delicious.
Free Fire Maruf
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was cooked perfectly. The parsley crust was a nice touch.
Kelli Davis
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the lamb and the parsley crust. I will definitely be making this recipe again.
Prabin Poudel
[email protected]This recipe was absolutely delicious! The lamb was cooked perfectly and the parsley crust added a wonderful flavor. I would definitely recommend this recipe to anyone who loves lamb.