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.
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Abdullah Arshad
a64@aol.comI made this recipe for my husband's birthday dinner and he loved it! The lamb was so tender and juicy, and the persillade crust was flavorful and crispy. I will definitely be making this again for special occasions.
Bappy Islam
islamb@gmail.comThis was my first time cooking lamb and I was really impressed with how easy this recipe was to follow. The lamb turned out great and the persillade crust was a nice touch. I'll definitely be making this again.
Nawaz Doger
d@yahoo.comThis recipe is a keeper! The lamb was cooked to perfection and the persillade crust was amazing. I served it with roasted vegetables and it was a perfect meal. I highly recommend this recipe.
Egypt Davis
e37@gmail.comI'm not a big fan of lamb, but I thought this recipe was pretty good. The lamb was tender and the persillade crust added a nice flavor. I would definitely make this again if I was in the mood for lamb.
Ashh Theunknown
ashhtheunknown@yahoo.comThis recipe was easy to follow and the results were delicious. The lamb was cooked perfectly and the persillade crust was flavorful and crispy. I will definitely be making this again.
Laura Kravale
k-l@hotmail.comI made this recipe for a dinner party and it was a huge hit! Everyone loved the lamb and the persillade crust. I highly recommend this recipe for any special occasion.
Shapla Nargis
shaplan4@gmail.comThis recipe was a disaster! The lamb was overcooked and the persillade crust was burnt. I'm not sure what went wrong, but I won't be making this recipe again.
Bendy Mendy
m_bendy84@yahoo.comI thought this recipe was just okay. The lamb was a little dry and the persillade crust was a bit bland. I think I'll try a different recipe next time.
Ibnur Hasan
i.hasan98@hotmail.frOMG this recipe is amazing! The lamb was so tender and flavorful, and the persillade crust was to die for. I will definitely be making this again and again.
Hope Wilson
h.w@hotmail.comThis was my first time cooking rack of lamb and it was surprisingly easy. The recipe was clear and concise, and the lamb turned out perfectly. The persillade crust was a nice touch and added a lot of flavor. I'll definitely be making this again.
mark jacques
mark_jacques9@yahoo.comI've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the persillade crust is amazing. I highly recommend this recipe!
Baba Shahbaz
sb43@gmail.comThis rack of lamb recipe is a real winner! The lamb was cooked to perfection and the persillade crust was flavorful and crispy. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.