posted by SueA 03-07-101 11:19 AM
Parsleyed Rack of Lamb
1 rack of lamb (2 1/2 pounds)
6 tablespoons butter
Salt and freshly ground pepper to taste
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley
1 clove garlic, finely minced
1 shallot, finely minced
Parsley for garnish
Using the fingers, pull away as much as possible of the top fat and top skin from the lamb. Cut away the remaining fat (this may be done by the butcher). Prepare the tip ends of the lamb bones French style, scraping all the meat away from the bottom inch or two of the lamb bones to expose them.
Preheat the oven to 500 degrees F.
Rub a baking dish (large enough to hold the lamb) with butter. Rub three tablespoons of the butter all over the rack of lamb; then sprinkle all over with salt and pepper.
Meanwhile, combine the bread crumbs, chopped parsley, garlic, and shallot and set aside.
Arrange the lamb, meaty side down, in the baking dish. Place under the broiler and cook about eight minutes.
As the lamb cooks, melt the remaining three tablespoons of butter.
Remove the lamb and turn it meat side up. Sprinkle generously with the bread crumb mixture, then pour the melted butter over. Put the lamb in the oven and bake 5 to 10 minutes, depending on how well done you want the lamb to be. Ideally, it should be served on the rare side. If you want a more golden crust, run it briefly under the broiler.
Transfer the lamb to s serving platter and garnish with parsley. Slice and serve while still hot.