Rack of Lamb Persillade (Serves 4 to 5)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
2 racks of lamb, Frenched
Good olive oil
1 ½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh flat-leaf parsley leaves
1 tablespoon chopped garlic (3 cloves)
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
Preheat the oven to 450 degrees.
Place both racks of lamb in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
Meanwhile, place the parsley, garlic, and butter in the bowl of a food processor fitted with the steel blade and process until finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Return immediately to the oven and roast for another 15 minutes.
Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.