RACK OF LAMB PERSILLE
From a Neiman Marcus cookbook called "No Jacket Required" which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France.
Provided by Oolala
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
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Sk Kawsar
[email protected]This is the best rack of lamb recipe I've ever tried. The lamb was so tender and flavorful, and the persillade crust was the perfect touch. I will definitely be making this dish again.
BORHANE B4
[email protected]I'm not sure what I did wrong, but my lamb turned out dry and tough. The persillade crust was good though.
Tye Marshall
[email protected]Just wow!
Karan Kumar
[email protected]So easy and delicious! I'm not a big fan of lamb, but this recipe changed my mind. The lamb was cooked perfectly and the persillade crust was amazing.
Shah Zain
[email protected]This recipe was a disaster! The lamb was overcooked and the crust was burnt. I'm not sure what went wrong.
Arrow Campbell
[email protected]I've made this dish several times and it's always a crowd-pleaser. The lamb is always tender and juicy, and the persillade crust is to die for.
Katie Short
[email protected]Disappointed. The lamb was tough and the crust was bland.
ibinabo braide
[email protected]Not bad!
saqi official 786
[email protected]This recipe is a keeper! The lamb was cooked perfectly and the persillade crust was so flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.
MD Kajim MD Kajim Ahamed
[email protected]The lamb was a bit dry for my taste, but the persillade crust was delicious. I think I'll try cooking the lamb for a shorter amount of time next time.
Anita Sulollari
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The results were impressive, and my guests raved about the lamb.
Shelly
[email protected]This rack of lamb recipe is absolutely divine! The meat was cooked to perfection, tender and juicy, and the persillade crust added a delightful burst of flavor. I'll definitely be making this dish again and again.