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Rack of Lamb Persillade

Source of Recipe


Ina Garten, from "Barefoot Contessa"



List of Ingredients



• 3 small or 2 large racks of lamb, frenched
  
• Good olive oil
  
• 1½ tsp kosher salt
  
• ½ tsp freshly ground black pepper
  
• 2 cups loosely packed fresh parsley leaves
  
• 1 Tbsp chopped garlic (3 cloves)
  
• 1 cup fresh white bread crumbs
  
• 2 tsp grated lemon zest (2 lemons)
  
• 4 Tbsp (½ stick) unsalted butter, melted
  






Instructions



1. Preheat the oven to 450° F.
   Place the racks 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.
   
   
2. 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 a second until combined.
   
   
3. 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. Allow it to rest for 15 minutes, cut in double chops, and serve.
   
   Makes 5 to 6 servings.