Rack of lamb persillade from Barefoot In Paris: Easy French Food You Can Make At Home (page 132) by Ina Garten

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Accompaniments: Moroccan couscous

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on February 13, 2021

    One of my favorite rack of lamb recipes. The cooking instructions are spot on, the lamb always comes out perfect. I seasoned the racks an hour or so before cooking and left them at room temperature. The topping is lovely, but does not always adhere well, and completely fell off when I cut into the rack. No matter, my dinner guests loved it. Served with sauce from Marcus Samuelsson's Aquavit (p. 156) that has ruby port (or Madeira), chicken stock, balsamic vinegar, fresh thyme, lemon zest and juice, butter, salt and pepper. The flavors in the sauce meld beautifully with the lamb. Served Ina's roasted butternut squash with brown butter and sage as a side veggie (Modern Comfort Food, p.158).

  • anya_sf on March 04, 2020

    Nice overall. The topping could have browned more and the lamb could have used more salt - maybe add salt to the topping and add the topping sooner next time. The lamb was cooked just right.

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