The Wine Experience

Recipe of the Week!

Lamb Chops Persillade
The Wine Experience Wine Recommendation: Cabernet Sauvignon

Serves 4

Ingredients:

2 Racks of Lamb
4 Slices of bread (we used multi-grain) crusts removed
1 Clove garlic
1/4 Cup loosely packed parsley leaves
1/2 Tsp. Salt
1/4 Tsp. Pepper
2 Tbs. Dijon mustard
1 Tbs. olive oil
2 Tbs. flour

1. Place all the bread, garlic, parsley, salt and pepper into a food into a food processor or blender and blend until combined.

2. Blend until well combined.

3. Lightly dust both racks of lamb with flour. Heat a large skillet over medium high heat. Add the olive oil and let heat for 1 minute. Add the lamb racks flat side first and sear until brown on both sides, about 2 to 3 minutes per side. Remove from pan.

4. With a spoon or basting brush coat all sides of the lamb with the mustard. Cover in the bread crumb mixture until well coated. The lamb can be prepared to this point in advance and stored covered in the refrigerator until ready to roast.

5. When ready to roast, spray or lightly brush the breadcrumb mixture with olive oil or butter. Place the lamb on a roasting rack in a 450 degree oven for 15 minutes.* Check temperature with a meat thermometer. For medium rare lamb, the reading should be 140 degrees. Remove from oven and let rest for 5 minutes. Slice in between each bone and serve.

* If you want the rib bones of the lamb to remain white, cover them with aluminum foil while they roast. The lamb in the photo was roasted uncovered.