ROAST RACK OF LAMB WITH PERSILLADE
From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.
Provided by sandrasothere
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees.
- Trim lamb, leaving a layer of fat over the meat.
- Cut about halfway down between the chops; This allows the meat to become crisp.
- Combine all the remaining ingredients and rub over the racks.
- Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
- If it reads 125 or more, remove from oven immediately.
- If it reads less, leave it in for 5 more minutes, no more.
- Let sit for 5 minutes before separating the ribs.
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Ste'phanie Griesinger
[email protected]I made this dish for my family and they loved it. The lamb was so tender and juicy.
DradevilL
[email protected]This dish was a showstopper! I served it at a dinner party and everyone raved about it.
Pat Temple
[email protected]I've never made lamb before, but this recipe was easy to follow and the results were delicious. I will definitely be making this again.
opendra mahato
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning.
Sardar Faizii
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The persillade crust really made the lamb shine.
Aishu Rana
[email protected]The lamb was cooked perfectly and the persillade crust was amazing. This dish is definitely worth trying.
Ilano Kiewiets
[email protected]This recipe is a keeper! I will definitely be making it again.
Akeem Diekola
[email protected]I thought the recipe was a bit too complicated. There were too many steps and ingredients.
Derri Mcgowan
[email protected]The lamb was a bit overcooked for my taste, but the persillade was delicious.
Elena Bardhi
[email protected]This dish was a hit at my dinner party. Everyone loved the lamb and the persillade.
Addy Shown
[email protected]I've made this recipe several times and it always turns out amazing. The lamb is always so tender and flavorful.
felicia okon
[email protected]This roast rack of lamb with persillade was an absolute delight! The lamb was cooked to perfection, tender and juicy, and the persillade crust added a wonderful burst of flavor.