|
8 Servings
|
10 min Prep time
45 min Baking time |
Easy
|
Ingredients
2 racks of lamb, frenched* (2lbs each)
4oz parsley leaves cleaned
2 garlic cloves peeled
3oz bread crumbs
1tbsp olive oil
Salt
Ground black pepper
Put oven rack in middle of the oven and preheat oven to 350 degrees F.
In a mini food processor, combine parsley leaves, garlic, bread crumbs, salt, pepper and olive oil until the mixture becomes a paste.
Place both racks of lamb with bones facing up in a roasting pan. Coat them well with the parsley paste. Add 1/3 cup water at the bottom of the pan and roast in the oven for 45 minutes.
2 racks of lamb, frenched* (2lbs each)
4oz parsley leaves cleaned
2 garlic cloves peeled
3oz bread crumbs
1tbsp olive oil
Salt
Ground black pepper
Put oven rack in middle of the oven and preheat oven to 350 degrees F.
In a mini food processor, combine parsley leaves, garlic, bread crumbs, salt, pepper and olive oil until the mixture becomes a paste.
Place both racks of lamb with bones facing up in a roasting pan. Coat them well with the parsley paste. Add 1/3 cup water at the bottom of the pan and roast in the oven for 45 minutes.
"I love this lamb recipe! It is super easy to make for such an impressive result! It is perfect for a special occasion! You can serve it with all sorts of sides: potato purée, roasted vegetables… I like to pair it with rainbow carrots and garden peas." ~ Nathalie
*: frenched means that the meat, fat and membranes that connect the individual rib bones have been removed. It gives the rack a more elegant look.
*: frenched means that the meat, fat and membranes that connect the individual rib bones have been removed. It gives the rack a more elegant look.