Rack of Lamb Persillade

1. 1

   Pre-heat the oven to 475 degrees.

2. 2

   In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds.

3. 3

   Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds.

4. 4

   Stir in the parsley and breadcrumbs and season with salt and pepper.

5. 5

   Remove the skillet from heat.

6. 6

   Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly.

7. 7

   Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb.

8. 8

   Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat.

9. 9

   Transfer the lamb to platter and let it stand, uncovered, for 10 minutes.

10. 10

    Serve with buttered sugar snap peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.