Last night I asked Chris to go dinner shopping in the freezer. Out came a rack of lamb. No interest from the kids on the rack of lamb... Maggie because of taste and Stella because of principles. More for us. A whole discussion ensued about lamb and I remembered that they seemed to like the braised lamb shank I made. I guess the excellent shallots, onions, wine and beef stock took care of any strong lamb flavor there might have been. Stella claimed to have just pretended to like it. Nice.
I found this recipe in Ina Garten's Barefoot in Paris and cut the recipe in half.
1 Rack of lamb
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 cup loosely packed flat leaf parsley
1/2 tbsp chopped garlic
2 tbsp butter, melted
1/2 cup fresh white bread crumbs
1 tsp grated lemon zest
Preheat oven to 450. Place lamb in a roasting pan, fat side up. Rub with olive oil and sprinkle with salt and pepper. Roast lamb for 10 minutes.
While lamb is roasting, place parsley, garlic and butter in a food processor and process until finely minced. Add bread crumbs and lemon zest and process for a few seconds until combined.
Take the lamb out and quickly press the parsley mixture on top. Return lamb to the oven for another 15 minutes. Remove lamb from oven and cover with foil and let rest for 15 minutes.
I served the lamb with roasted cauliflower with bacon bits and a butter lettuce salad.
The lamb was cooked more than my liking, but flavor was good. I really liked the parsley crust, but perhaps I did something wrong. It did not get crispy but for the very top layer. I will definitely try this again because the lamb was very tasty. Just need to tweek it a little. Cauliflower bacon was fabulous.