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Rack of Lamb Persillade


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Rack of Lamb Persillade


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Rack of Lamb Persillade


  • Ready Time : 0 min




  • 2 large racks of lamb
  • 3 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 1/2 cup chopped fresh parsley
  • 2 large cloves of garlic, finely chopped
  • 2 teaspoons grated fresh lemon peel
  • 1/2 cup packed fresh breadcrumbs


Preheat the oven to 450 degrees. Mix the mustard and olive oil and brush this over the meat. Sprinkle lightly with salt and pepper to taste. Mix together the parsley, garlic, lemon peel and breadcrumbs and set aside in a bowl. Place the meat in a roasting pan. Roast for 10 minutes. Remove the roast and place the parsley mixture evenly over the mustard-coated surface. Return the roast to the oven and continue to roast the meat 15-25 minutes, depending on how well-done you like your meat: A meat thermometer will read 120-125 degrees for rare and 135-140 degrees for medium. Let the roast stand about 10 minutes before you serve it.  Makes 5-6 servings


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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