Rack of Lamb Persillade RecipeOrigin: France Period: Traditional |
Ingredients:
2 racks of lamb (6 bones each)
Rack of Lamb Persillade Preparation:Method:Season the lamb liberally with salt and black pepper then. Set aside for a few minutes then heat the oil in a large frying pan and when hot add the lamb and cook until browned on all sides. Remove from the pan and set aside. Cream the butter in a bowl, mix in the breadcrumbs then press the mixture all over the lamb. Transfer to a roasting dish, place in an oven pre-heated to 230°C and roast for 15 minutes. Remove the lamb from the oven. Set on a wooden block, cover with foil and alow to rest for 5 minutes before carving into serving portions of two-rib chops. Serve with minted new potatoes and demi-glace sauce. |
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