RACK OF LAMB PERSILLADE
Steps:
- Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.
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Hridoy Hard
[email protected]I can't wait to make this dish again!
Chizzy Junior
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the persillade crust was flavorful and crispy.
Tony Maggo
[email protected]I would definitely recommend this recipe to anyone who loves lamb.
Fahim Mir
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was tender and juicy.
Syed Bilal Kazmi
[email protected]I thought the persillade crust was a bit too salty, but the lamb was cooked perfectly.
Amgbari Onyimiebi
[email protected]The lamb was a little overcooked for my taste, but the persillade crust was delicious.
William Malok Madong (Macharthon)
[email protected]This recipe was easy to follow and the lamb turned out perfectly. I will definitely be making this again.
Lyric
[email protected]I've made this dish several times and it always turns out great. The lamb is always tender and the persillade crust is flavorful and crispy.
Rehman Khaleel
[email protected]The lamb was cooked perfectly and the persillade crust was delicious. I would highly recommend this recipe.
Danish
[email protected]This rack of lamb was a hit at my dinner party! The lamb was tender and juicy, and the persillade crust was flavorful and crispy. I will definitely be making this again.