Roast Rack of Lamb and Parsley

 

4 servings

• 2 racks of lamb
• 30 ml vegetable oil
• Salt and pepper
• 30 ml Dijon mustard

Parsley

• 60 ml fresh parsley, chopped
• 30 ml fresh thyme, chopped
• 30 ml fresh parmesan, grated
• 60 ml breadcrumbs
• Salt and pepper
• 2 cloves of garlic, chopped
• 30 ml olive oil

1. Using a small knife, scrape each bone from the racks of lamb to remove all the flesh; remove excess fat and sinew from the surface of the squares.
2. In a large skillet, heat the oil over high heat, season the racks of lamb and place the meaty side in the oil; Using tongs, turn the squares over only when they are well colored.
3. Place the meat in a baking dish and cook for 8 minutes in the oven at 400F (200C).
4. In a bowl, mix all the parsley ingredients.
5. Remove the meat from the oven.
6. Brush the squares with Dijon mustard and cover with a thick layer of parsley; press so that it adheres well.
7. Return to the oven for 10 minutes.
8. Let the meat rest for 5 minutes before serving.

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