Recipe for Rack Of Lamb Persillade
Easter

RACK OF LAMB PERSILLADE

    Rack of Lamb Persillade

    Source: Scottsdale Culinary Institute, Scottsdale, Arizona

    2 racks of lamb, 6 bones each
    Salt and pepper to taste
    2 tablespoons oil
    4 ounces sliced persillade butter (recipe follows)
    4 ounces fine bread crumbs
    4 ounces demiglace sauce (available in specialty cooking stores)

    Preheat oven to 450 degrees.

    Season lamb with salt and pepper.

    Heat oil in a large skillet or heavy roasting pan set over medium heat. When oil is hot, add the lamb to the pan and brown. Remove from heat.

    In a small bowl, mix the persillade butter and bread crumbs. Press mixture onto the browned lamb.

    Bake for 10 to 15 minutes, or until a meat thermometer inserted in the thickest part registers 130 degrees F.

    Prepare demiglace sauce according to package directions.

    Remove lamb from oven and allow it to rest for 5 minutes before cutting into two-rib chops. Serve with demiglace sauce.

    Makes 4 to 6 servings.

    Persillade (parsley) butter: In a small bowl, mix 1/2 cup softened butter, 3 to 4 tablespoons fresh chopped parsley and salt and pepper to taste. Chill until firm enough to mold, then shape into a brick and return to refrigerator.

    Makes approximately 4 ounces.

    Approximate values per serving: 939 calories, 75 g fat, 237 mg cholesterol, 49 g protein, 15 g carbohydrates, 1 g fiber, 543 mg sodium, 72 percent calories from fat


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