Ingredients
Scale
- 1 rack of lamb, about 1.5 lbs
- Salt and pepper, to taste
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 cup breadcrumbs
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s at the ideal temperature for roasting.
- Season the Lamb: Take the rack of lamb and season it generously with salt and pepper. Place the lamb in a baking dish that fits snugly.
- Prepare the Persillade Mixture: In a mixing bowl, combine the chopped parsley, minced garlic, Dijon mustard, olive oil, lemon juice, and breadcrumbs. Mix these ingredients thoroughly until they form a cohesive paste.
- Coat the Lamb: Spread the persillade mixture evenly over the surface of the lamb rack, pressing it down gently to ensure it adheres well.
- Roast the Lamb: Place the baking dish in the preheated oven. Roast for 20-25 minutes, adjusting the time based on your preferred level of doneness. Use a meat thermometer for accuracy; a medium-rare lamb should read 145°F (63°C).
- Rest and Serve: Once cooked, remove the lamb from the oven and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender result. Slice the rack into individual chops and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g