Rack of Lamb Persillade (Ina Garten)

By AnneS

Ingredients

• 3 small racks of lamb, frenched
• olive oil to taste
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 cups loosely packed fresh parsley leaves
• 1 Tablespoon chopped garlic (3 large cloves)
• 1 cup fresh white breadcrumbs
• 2 teaspoons grated lemon zest (2 lemons)
• 4 Tablespoons unsalted butter, melted

Preparation

Step 1

1. Preheat oven to 450 degrees.

2. Place the racks of lamb in roasting pan, fat side up.

3. Rub the tops with olive oil and sprinkle with salt and pepper.

4. Roast the lamb for 10 minutes.

5. Meanwhile, place the parsley and garlic in a food processor and process until finely minced.

6. Add the bread crumbs and lemon zest and process for just a second until combined.

7. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.

8. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

9. Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.

10. Cut the lamb in double chops and serve.