{"id":271,"date":"2011-04-28T18:33:32","date_gmt":"2011-04-28T17:33:32","guid":{"rendered":"http:\/\/mckinstry.ca\/?p=271"},"modified":"2011-06-28T15:39:10","modified_gmt":"2011-06-28T14:39:10","slug":"rack-of-lamb-persillade","status":"publish","type":"post","link":"http:\/\/mckinstry.ca\/?p=271","title":{"rendered":"Rack of Lamb Persillade"},"content":{"rendered":"
\"Rack<\/a>

Click to go to the gallery<\/p><\/div>\n

I made this the other Friday after picking up a couple of small racks of lamb at a Carrefour in Belgium. Sure, it’s an expensive cut of meat, but it’s well worth it and it’s also pretty easy to prepare and cook as well.<\/p>\n

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This is a traditional French recipe with “Persil” being the French word for Parsley. The heart of the recipe is the parsley rub that coats the lamb when it’s roasting and is delicious. At any rate here’s the method below.<\/p>\n

Ingredients<\/strong><\/p>\n

* 1 rack of lamb, frenched (about 500g in this case, approx 1lb)
\n* Good olive oil
\n* 1 1\/2 teaspoons kosher salt
\n* 1\/2 teaspoon freshly ground black pepper
\n* 2 cups loosely packed fresh parsley leaves
\n* 1 tablespoon chopped garlic cloves (3 cloves)
\n* 1 cup fresh white bread crumbs
\n* 2 teaspoons grated lemon zest (2 lemons)<\/p>\n

Directions<\/strong><\/p>\n

Preheat the oven to 210C (450F).<\/p>\n

Season rack with good olive oil, salt and pepper and then seal in a pan for 10 minutes on medium heat<\/p>\n

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.<\/p>\n

Quickly press the parsley mixture on top of the meat. Drizzle with a little more oil and put immediately in the oven and roast for another 15 minutes.<\/p>\n

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in chops, and serve.<\/p>\nShare<\/a>\n\t