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  • Lamb Rack Persillade

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    Lamb Rack Persillade
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x New Zealand lamb rack (4 chops), see below As needed lamb marinade
    • 2 Tbsp. Dijon mustard, (approx)
    • 4 x Cloves garlic, chopped
    • 1 c. Bread crumbs, (fresh)
    • 1/3 c. Italian flatleaf parsley, chopped
    • 1 quart Extra virgin olive oil
    • 1 tsp Fresh chopped rosemary
    • 1 tsp Fresh chopped oregano
    • 1 tsp Black pepper
    • 1 pt Lemon juice
    • 1 ounce Dry vermouth
    • 5 ounce Fresh garlic, chopped
    • 1 1/2 c. Fresh chopped mint
    • 2 Tbsp. Fresh chopped sage

    Directions

    1. First you must fabricate the lamb rack, cut off the (approx 1/4" thick) fat cap off of the rack, clean all meat and fat off the bones, the bones should be free moving & very, very clean. This should leave you a nice lean, attached, pretty center cut of meat with the bones free.
    2. 2. Sear the meat in a warm saute/fry pan with meat side down, then saute/fry other side, meat should still be rare.
    3. 3. roast in oven till desired temperature.
    4. 4. remove from the oven and lightly coat with mustard & persillade crumbs and place under broiler just to brown.
    5. Leave whole & serve or possibly what I recommend is to cut chops apart and arrange pretty on a plate with mint sauce drizzled on top.
    6. The last section of the recipe is the lamb marinade, just mix together and use to marinate lamb. Keeps for only 2 days in the ice box.
    7. NOTES : Serves 1 person

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