RACK OF LAMB IN A PARSLEY CRUST
- 2 racks of lamb of 4 cutlets each
- 100 g breadcrumbs
- 100 g parsley, finely chopped
- 50 g shallots
- 1 clove garlic
- 80 g butter
- 1 sprig thyme
- Salt and pepper
Pre-heat the oven to 210°C.
Season the racks of lamb with salt and pepper and stand them in an oven-proof dish.
Roast for 15-20 minutes, basting often.
Cover with kitchen foil and leave to rest for 10 minutes. Remove any excess fat from the roasting dish.
Finely chop the parsley and shallots. Mix with the crushed garlic clove and breadcrumbs.
Scatter the lamb with the parsley mixture and dot with butter.
Place under a hot grill for a few minutes to brown the parsley crust.
Remove the lamb to a clean plate and keep warm on the open door of the oven.
Remove excess fat from the roasting dish and add half a glass of water. Reduce. Stir in the rest of the butter and add the chopped thyme. Season with salt and pepper and return the reserved racks of lamb to the roasting dish.