Barefoot Contessa Rack of Lamb Persillade
 
 
Ingredients
  • 3 small or 2 large racks of lamb, frenched
  • Good olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups loosely packed fresh parsley leaves
  • 1 tablespoon chopped garlic cloves (3 cloves)
  • 1 cup fresh white bread crumbs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper.
  3. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
  4. Press the parsley mixture on top of the meat. Drizzle with the melted butter and roast for 30 minutes.
  5. 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.
Recipe by Baked in the South at http://bakedinthesouth.com/2015/02/barefoot-contessa-rack-of-lamb-persillade/