RACK OF LAMB PERSILLADE
Here is another awesome Ina Garten / Barefoot Contessa Recipe. It is not in any of her cookbooks, so I wanted to share it here! Oh so easy and ohhh so delicious. I hope you enjoy it as much as we do.
Provided by Pianolady
Categories Lamb/Sheep
Time 35m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ยบ F.
- Place the racks of lamb in a roasting pan, fat side up.
- Rub the tops with olive oil, and sprinkle with the salt and pepper.
- Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.
- Add the bread crumbs and lemon zest and process for just a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
- Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.
- Cut the lamb in double chops and serve. Enjoy!
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Ntwane Siya Shorts
[email protected]This recipe was easy to follow and the lamb turned out great! I will definitely be making this again.
Waga Poita
[email protected]The lamb was cooked perfectly and the persillade crust was flavorful. I would definitely make this again.
Arjun Rj
[email protected]This was a delicious recipe! The lamb was cooked perfectly and the persillade crust was flavorful and crispy. I would definitely recommend this recipe to others.
Curtley Maneul
[email protected]I made this last night and it turned out great! The lamb was tender and juicy, and the persillade crust was flavorful and crispy. I will definitely be making this again.
Mk Bb
[email protected]This recipe was absolutely delicious! The lamb was cooked perfectly and the persillade crust was flavorful and crispy. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I will definitely be making this again.