Roasted Rack Of Lamb Persillade
- Servings: 2
- Rack of lamb, frenched (end bones exposed with membrane removed, about 2-2.5 inches) - 1/2 rack
- Canola oil - as needed
- Roasted garlic - 1 head (put 1 head of garlic with the top 1/3 sliced off in aluminum foil, drizzle with a little canola oil, s & p and wrap in aluminum foil, bake in 350F oven until a paring knife easily slides through/fork tender - reserve)
- Bread crumbs - 1/4 cup
- Extra Virgin Olive Oil - 2 fl oz
- Thyme, minced - 1 TBSP
- Parsley, minced - 1 TBSP
- Dijon mustard - 1 TBSP
- Salt & Pepper - to taste
- Season the lamb rack and sear in hot canola oil in a stainless steel saute pan. After all sides are seared, cover the exposed bones with a small piece of aluminum foil.
- Squeeze the flesh from the roasted garlic and combine with bread crumbs, olive oil and thyme to form a coating for the lamb.
- Brush the rack lightly with Dijon mustard. Place the bread crumb coating on the rack and finish roasting in the oven (I used a rack and sheet pan to allow circulation under the roast) at 350 degrees F until lamb reaches 130 degrees F (takes 30+ minutes depending on the size of the lamb rack).
- Let rest for about 5-10 minutes to allow juices to redistribute. When serving, sprinkle with the parsley.