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Rack Of Lamb Persillade

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Ingredients

Adjust Servings:
3 small racks of lamb, frenched (2 large)
olive oil, to taste
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 cups of loosely packed fresh parsley leaves
1 tablespoon of chopped garlic (3 large cloves)
1 cup fresh white breadcrumbs
2 teaspoons of grated lemons, zest of (zest of 2 lemons)
4 tablespoons unsalted butter, melted (1/2 stick)

Nutritional information

83.9
Calories
62 g
Calories From Fat
6.9 g
Total Fat
4.2 g
Saturated Fat
17.4 mg
Cholesterol
541.9 mg
Sodium
4.9 g
Carbs
0.8 g
Dietary Fiber
0.5 g
Sugars
1.2 g
Protein
34g
Serving Size

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Rack Of Lamb Persillade

Features:
    Cuisine:

    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!

    • 55 min
    • Serves 7
    • Easy

    Ingredients

    Directions

    Share

    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!

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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