Best 6 Carre Dagneau Persille Parsleyed Rack Of Lamb Recipes

RACK OF LAMB PERSILLADE

Steps:

• Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.

CARRE D'AGNEAU PERSILLE (PARSLEYED RACK OF LAMB)

Steps:

• Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
• Preheat the broiler to high. If the oven is heated separately, preheat it also to 500 degrees.
• Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb. When ready, the loins and ribs should be almost clean of fat. Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat. Season with salt and pepper.
• Rub with butter a baking dish large enough to hold the rack of lamb. Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
• Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
• Place the rack under the broiler and cook about two or three minutes. Turn and cook about two or three minutes.
• Sprinkle the meaty side of the ribs with the bread-crumb mixture. Melt the remaining one tablespoon of butter and pour it over the ribs. Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired. To serve, slice and cut between the ribs. Serve with grilled tomato (see recipe).

RACK OF LAMB PERSILLADE

Steps:

• Preheat the oven to 450 degrees 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.
• 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.
• 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.

PARSLEYED RACK OF LAMB (CARRE D'AGNEAU PERSILLE)

Steps:

• Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
• Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
• Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
• Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
• Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
• Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
• Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.

RACK OF LAMB PERSILLE

Steps:

• Ask the butcher to cut the rack so that you can carve right through the chops without having to struggle with the bones. Trim it and wrap the bone ends of the chops with foil. Blend the garlic, the bread crumbs, and parsley. Rub the roast well with butter and freshly ground black pepper.
• Place on a rack in a roasting pan, and roast in a 375°F. oven, basting every 10 minutes. After about 20 minutes, test for internal temperature. If it is near 130°F. - 135°F., remove from the oven. Blend the degreased pan juices with the crumb mixture, salt the roast and spread an even film of the crumb mixture over it. Dot with butter, and return to the oven until the mixture has browned nicely and the rack is done.
• Serve with sautéed potatoes and broccoli au buerre noir. Drink a light red Bordeaux.

CARRE D'AGNEAU A L'ESTRAGON (RACK OF LAMB WITH TARRAGON)

Steps:

• Each rack of lamb is coated with a fairly heavy covering of fat. This is easily removed with the fingers and a knife. Pull off all the fat from the meaty part of the racks. Using a sharp knife, cut away the fat from the top of the ribs, cutting close to the bone. Using a cleaver, hack the bones in two, leaving about two inches of bones extending from the meat part. Reserve these bones. Hack off the chine bone. Discard the chine bones. This may all be done by the butcher when you purchase the racks. Sprinkle the racks with salt and pepper to taste.
• Select a heavy skillet large enough to hold the racks and hacked-off bones in one layer. Heat the oil in the skillet and add the racks top side down. Cook, turning occasionally to brown all sides, for about 13 minutes. Transfer the pieces to a serving platter to keep warm.
• Pour off the fat from the skillet and add two tablespoons of the butter. Add the onion and cook, stirring, until wilted. Add the wine and cook down almost completely. Add the tarragon, tomato paste and stir. Add the broth. Cook down quickly to about half a cup. Swirl in the remaining butter. Cut the rack between the ribs and serve with the sauce poured over them.