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