Ingredients
-
3
-
-
1 1/2
-
1/2
-
2
-
1
-
1
-
2
-
4
-
-
-
-
-
-
Directions
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., Just a little short cut – spread the softened butter on the bread before making the breadcrumbs in the food processor. Works great! Can’t wait to try this lamb!
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Steps
|
1
Done
|
Preheat the Oven to 450 F. |
|
2
Done
|
Place the Racks of Lamb in a Roasting Pan, Fat Side Up. |
|
3
Done
|
Rub the Tops With Olive Oil, and Sprinkle With the Salt and Pepper. |
|
4
Done
|
Roast the Lamb For 10 Minutes. |
|
5
Done
|
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. |
|
6
Done
|
Add the Bread Crumbs and Lemon Zest and Process For Just a Second Until Combined. |
|
7
Done
|
Take the Lamb Out of the Oven and Quickly Press the Parsley Mixture on Top of the Meat. |
|
8
Done
|
Drizzle With the Melted Butter and Return Immediately to the Oven and Roast For Another 15 Minutes. |
|
9
Done
|
Take the Lamb Out of the Oven and Cover With Aluminum Foil, Allowing It to Rest For 15 Minutes. |
|
10
Done
|
Cut the Lamb in Double Chops and Serve. Enjoy! |
