INSIDE-OUT LAMB PERSILLADE
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don't they're capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.
- Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you'll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.
- Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.
- Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 438 milligrams, Sugar 0 grams
RACK OF LAMB PERSILLE
From a Neiman Marcus cookbook called "No Jacket Required" which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France.
Provided by Oolala
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
RACK OF LAMB PERSILLADE
Steps:
- Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.
ROAST LAMB LOIN PERSILLADE
Categories Blender Garlic Lamb Roast Low/No Sugar Wheat/Gluten-Free Winter Chill Parsley Gourmet
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
- Preheat oven to 425°F.
- Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
- In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
- Divide sauce between 2 plates and top with lamb.
PARSLEYED RACK OF LAMB (CARRE D'AGNEAU PERSILLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
- Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
- Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
- Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
- Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
- Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
- Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams
RACK OF LAMB PERSILLE
Provided by James Beard
Categories Garlic Lamb Roast Rack of Lamb Winter Parsley House & Garden
Number Of Ingredients 6
Steps:
- Ask the butcher to cut the rack so that you can carve right through the chops without having to struggle with the bones. Trim it and wrap the bone ends of the chops with foil. Blend the garlic, the bread crumbs, and parsley. Rub the roast well with butter and freshly ground black pepper.
- Place on a rack in a roasting pan, and roast in a 375°F. oven, basting every 10 minutes. After about 20 minutes, test for internal temperature. If it is near 130°F. - 135°F., remove from the oven. Blend the degreased pan juices with the crumb mixture, salt the roast and spread an even film of the crumb mixture over it. Dot with butter, and return to the oven until the mixture has browned nicely and the rack is done.
- Serve with sautéed potatoes and broccoli au buerre noir. Drink a light red Bordeaux.
LAMB PERSILLE
Crunchy, tasty and easy to prepare. Mint sauce could be used but I prefer the taste of the lamb rather than the mint.
Provided by Tebo3759
Categories Lamb/Sheep
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Tie meat together and saute on all sides till brown.
- Mix bread crumbs, parsley, garlic, salt& butter.
- Coat cooled lamb with Dijon mustard.
- Dot with peppercorn.
- Pat bread crumb mixture over lamb.
- Roast on a rack at 350 for 2 hours.
- Cool 10 min, untie& cut into 8 slices.
Nutrition Facts : Calories 544.5, Fat 35.1, SaturatedFat 15.7, Cholesterol 128.8, Sodium 687.2, Carbohydrate 20.8, Fiber 1.8, Sugar 1.8, Protein 34.6
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