Recipe - Lamb Rack Persillade

1 New Zealand lamb rack (4
chops); see below
As needed lamb marinade
2 tablespoon Dijon mustard; (approx)
4 Cloves garlic; minced
1 cup Bread crumbs; (fresh)
1/3 cup Italian flatleaf parsley;
minced
1 qt Olive oil
1 teaspoon Fresh minced rosemary
1 teaspoon Fresh minced oregano
1 teaspoon Black pepper
1 pt Lemon juice
1 ounce Dry vermouth
5 ounce Fresh garlic; minced
1 One half cup Fresh minced mint
2 tablespoon Fresh minced sage

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. Sear the meat in a hot saute pan with meat side down, then saute other
side, meat should still be rare.

3. roast in oven until desired temperature.

4. remove from the oven and lightly coat with mustard & persillade crumbs
and place under broiler just to brown.

Leave whole & serve or what I recommend is to cut chops apart and arrange
pretty on a plate with mint sauce drizzled on top.

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.

NOTES : Serves 1 person

Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 560 by CuisineArt
CuisineArt@aol.com on Jan 19, 1998