Rack of Lamb Persillade is a traditional French recipe for a classic dish of racks of lamb coated in a persillade (parsley butter) and breadcrumb crust that's oven baked and served with a demiglace sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Rack of Lamb Persillade.
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Ingredients:
2 racks of lamb (6 bones each)
salt and freshly-ground black pepper to taste
2 tbsp oil
120g sliced persillade (parsley) butter
120g fine bread crumbs
120g demiglace sauce (available in specialty cooking stores)
Method:
Season the lamb liberally with salt and black pepper then. Set aside for a few minutes then heat the oil in a large frying pan and when hot add the lamb and cook until browned on all sides. Remove from the pan and set aside.
Cream the butter in a bowl, mix in the breadcrumbs then press the mixture all over the lamb. Transfer to a roasting dish, place in an oven pre-heated to 230°C and roast for 15 minutes.
Remove the lamb from the oven. Set on a wooden block, cover with foil and allow to rest for 5 minutes before carving into serving portions of two-rib chops. Serve with minted new potatoes and demi-glace sauce.
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