CARRE D'AGNEAU PERSILLE (PARSLEYED RACK OF LAMB)
Provided by Craig Claiborne
Categories dinner, main course
Time 25m
Yield Two servings
Number Of Ingredients 9
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).
Nutrition Facts : @context http, Calories 986, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 89 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 41 grams, Sodium 765 milligrams, Sugar 1 gram, TransFat 1 gram
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CarsWithTheBoys
[email protected]I'm not a huge fan of lamb, but this dish was amazing! The lamb was tender and flavorful, and the parsley sauce was the perfect accompaniment. I would definitely make this again.
Mosa123 Mosa123
[email protected]This is a great recipe for a special occasion. The lamb was cooked to perfection and the parsley sauce was delicious. I would definitely make this again.
Michael Hast
[email protected]I followed the recipe exactly and the lamb turned out amazing. The meat was tender and flavorful, and the parsley sauce was divine. I would definitely make this dish again.
Dedire Bekker
[email protected]This recipe is a great way to cook lamb. The lamb was tender and juicy, and the parsley sauce was delicious. I served it with roasted potatoes and green beans, and it was a perfect meal.
Nicole Lazaruk
[email protected]I made this dish for my family and they loved it! The lamb was cooked perfectly and the parsley sauce was very flavorful. I would definitely make this dish again.
Mahar Brother
[email protected]This recipe was easy to follow and the lamb turned out delicious. I would definitely recommend it to anyone looking for a simple and tasty lamb dish.
Jahid Islam Raj
[email protected]I'm not a huge fan of lamb, but this dish was amazing! The lamb was tender and flavorful, and the parsley sauce was the perfect accompaniment. I would definitely make this again.
Ramhari Karki
[email protected]This is a great recipe for a special occasion. The lamb was cooked to perfection and the parsley sauce was divine. I would definitely make this again.
Saith Attiq
[email protected]The lamb was cooked perfectly and the parsley sauce was delicious. I served it with roasted potatoes and green beans, and it was a perfect meal.
Kamar Malik
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the lamb and the sauce. I would highly recommend this recipe to anyone looking for an impressive and delicious meal.
Satish Shrestha
[email protected]I followed the recipe exactly and the lamb turned out amazing. The meat was tender and juicy, and the parsley sauce was flavorful and complemented the lamb perfectly.
Amanda Bolan
[email protected]This rack of lamb recipe is a keeper! The lamb was cooked to perfection and the parsley sauce was divine. I will definitely be making this again.