Rack of Lamb Persille recipe
information
• A rack is an American and Australian term for a best end of neck, roasted or grilled whole. Ask the butcher to prepare it for you in the classic manner, or do this yourself at home. Cut down 5 cm /2 in between each chop bone and remove the intervening fat and meat. Cut the fat away from the top of the bone and scrape the bones clean of all meat. This will leave the ends of the bones sticking out with a comb effect. Persille is the French for 'with parsley' and refers to the typically French coating of mixed buttered breadcrumbs, garlic and parsley which covers the lamb fat, giving it a crisp, crumbly exterior.
ingredients
2 best ends of neck of baby lamb, 6 cutlets each, chined
salt and freshly ground black pepper
10 - 15 ml (2 - 3 tsp) dry mustard
15 ml (1 tbsp) dry white wine
90 ml (6 tbsp) fresh breadcrumbs
45 ml (3 tbsp) finely chopped parsley
2.5 ml (1/2 tsp) finely chopped garlic
15 g (1/2 oz) butter, diced small
parsley sprigs, to garnish
salt and freshly ground black pepper
10 - 15 ml (2 - 3 tsp) dry mustard
15 ml (1 tbsp) dry white wine
90 ml (6 tbsp) fresh breadcrumbs
45 ml (3 tbsp) finely chopped parsley
2.5 ml (1/2 tsp) finely chopped garlic
15 g (1/2 oz) butter, diced small
parsley sprigs, to garnish
method
1. Remove the meat from the refrigerator at least 2 hours before roasting.
2. Heat the oven to 200°C (400°F) gas 6. With a sharp knife make light cuts through the fat on top of both joints in 2 directions for a diagonal effect. Season the trimmed racks of lamb generously with salt and freshly ground black pepper. Roast in the oven for 20 minutes.
3. Mix together the dry mustard and dry white wine to form a paste. Brush this all over the racks of lamb. Mix together the breadcrumbs, finely chopped parsley and garlic and pat the mixture over the fatty side of the lamb. Dot with butter. Return the meat to the oven and roast for 20-30 minutes for pink meat.
4. Remove lamb from oven and leave in a warm place to settle. If wished the exposed bones can be garnished with cutlet frills for serving. This makes carving much easier, as the carver can hold the lamb by the frill without getting greasy fingers while cutting down between the bones to free the chops. Garnish the racks with parsley sprigs and serve.
2. Heat the oven to 200°C (400°F) gas 6. With a sharp knife make light cuts through the fat on top of both joints in 2 directions for a diagonal effect. Season the trimmed racks of lamb generously with salt and freshly ground black pepper. Roast in the oven for 20 minutes.
3. Mix together the dry mustard and dry white wine to form a paste. Brush this all over the racks of lamb. Mix together the breadcrumbs, finely chopped parsley and garlic and pat the mixture over the fatty side of the lamb. Dot with butter. Return the meat to the oven and roast for 20-30 minutes for pink meat.
4. Remove lamb from oven and leave in a warm place to settle. If wished the exposed bones can be garnished with cutlet frills for serving. This makes carving much easier, as the carver can hold the lamb by the frill without getting greasy fingers while cutting down between the bones to free the chops. Garnish the racks with parsley sprigs and serve.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
