Carre d' Agneau Persille

Parsley Rack of Lamb

Carre d' Agneau Persille

Simple preparation for rack of lamb, broiled then baked with an herb crust.


Use the least fatty rack you can find.  It is crucial not to overcook the rack.  The lamb will continue to cook when it is removed from the oven; so if a higher level of done-ness is required,  cook for the prescribed time and then let the lamb sit for 10-15 min before cutting and serving.  Cooking time 30 min, serves 2.

Ingredients: 

• 1 rack of lamb
• 1 shallot
• 1 large clove of garlic
• 1/4 cup of minced parsley (no, dried parsley will not work)
• 1/4 cup of bread crumbs
•  4 tablespoons of butter
• olive oil
• salt
• pepper

Steps:

1. rib-side buttered

1. Preheat oven to 500 F.  Let lamb warm a bit to room temperature.  Lightly pepper and salt it on both sides.  Set the rib side up and dot each rib-end with butter.

2. herb mixture

2. Mince the shallot, garlic, and  parsley.  Blend them with the breadcrumbs and use olive oil to bind the mixture (about 2 tablespoons).
3. Once oven is at 500 F.  Turn off oven and set broiler to 500 F.  Wait 2 min and then add the rack close to the broiler.  Broil for 2 min rib-side up and then turn and boil for 3 min meat-side up.  Remove from oven, turn off the broiler, re-set oven to 500 F.

4. herbed rack

4. Meat-side up, cover the rack with the herb mixture and make a nice crust.  Do not cover the rib side.  Then dot the herbed rack with butter and return to the 500 F oven.
5. Bake in the 500 F oven for 10 min.  Remove.  Do not bake longer than this as the rack will be ruined.  (I.e. there will be rack and ruin)  If a more well-done meat is desired, let the rack sit for 10-15 min more before cutting. (wrap in tin foil, for well-well-done).
6. Slice the ribs and serve.  When slicing, it should be possible to finesse around the rib-joint bones without having to slice right through them.  If the rib is having trouble releasing, try wiggling it around a bit and cutting everything save the bone.  Serve with rice and grilled tomatoes.

Parsley Rack of Lamb

Serve with a hearty red wine.  A tannic Cabernet, or some of the Spanish reds, a Grenache.  Pinot Noir might work.