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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rack of Lamb with Parsley and Garlic Crust (Carré d'Agneau Blonville ) Recipe

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This recipe for Rack of Lamb with Parsley and Garlic Crust (Carré d'Agneau Blonville ) is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - single racks lamb, Frenched
2 T. - butter, unsalted
2 large - garlic cloves, very finely chopped
¼ c. - parsley, curly & finely chopped
¼ c. - bread crumbs, dry
3 T. - Dijon mustard
salt
pepper, freshly ground
Directions:
Directions:
Preheat oven to 450°. Season the lamb with salt and freshly ground pepper. Heat the butter in a nonstick skillet over medium-high heat. Sear the top of the meat until light golden. Remove from pan, but do not discard the butter. Add the garlic and parsley to the pan and toss for 1 to 2 minutes. Mix in the breadcrumbs, remove from heat and allow to cool in the pan. Brush each rack with 1½ T. of the mustard. Spread the prepared topping equally over the two racks. Set the racks in a roasting pan, and turn the oven down to 400°. Roast until meat thermometer registers 120°, (20 to 25 minutes). Before serving, allow the rack to rest until the internal temperature has reached 130°. Then slice between the ribs.
Personal Notes:
Personal Notes:
In France, the traditional Easter menu usually includes gigot d'agneau, which is leg of lamb. This is a traditional Easter dish that is served with tiny green beans and butter fried potatoes. In the United States, lamb is sometimes on the menu but ham is usually the featured dish. Why not try something in-between this year and offer a wonderful rack of lamb.

 

 

 

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