Rack of Lamb with Parsley and Garlic Crust

Name: Rack of Lamb with Parsley and Garlic Crust (Carré D’agneau Persillé)
Cuisine: France
Ingredients: 2 racks of lamb, trimmed and frenched (about 1 ½ to 2 pounds [675 to 900 g] each after trimming and frenching), trimmings reserved if you’re preparing a jus (frenching optional), or 4 trimmed and frenched New Zealand racks (12 ounces [340 g] each); 1 pound [450 g] lamb stew meat or lamb shoulder (if you’re making a jus and don’t have any trimmings); 1 pound [450 g] lamb stew meat or lamb shoulder (if you’re making a jus and don’t have any trimmings); 1 pound [450 g] lamb stew meat or lamb shoulder (if you’re making a jus and don’t have any trimmings); 1 pound [450 g] lamb stew meat or lamb shoulder (if you’re making a jus and don’t have any trimmings); 1 medium-size onion, chopped coarse (if you’re making a jus); 1 medium-size carrot, chopped coarse (if you’re making a jus); salt; pepper; 3 tablespoons butter, at room temperature; 4 slices dense-crumb white bread such Pepperidge Farm, crusts removed, ground for 1 minute in a food processor, or 1 cup [45 g] fresh bread crumbs; 4 slices dense-crumb white bread such Pepperidge Farm, crusts removed, ground for 1 minute in a food processor, or 1 cup [45 g] fresh bread crumbs; 4 slices dense-crumb white bread such Pepperidge Farm, crusts removed, ground for 1 minute in a food processor, or 1 cup [45 g] fresh bread crumbs; 1 bunch parsley, chopped fine just before using; 4 cloves garlic, chopped fine, crushed to a paste with the side of a chef’s knife; 4 cloves garlic, chopped fine, crushed to a paste with the side of a chef’s knife; 2 cups [500 ml] brown chicken broth or beef broth (if you’re making a jus); 2 cups [500 ml] brown chicken broth or beef broth (if you’re making a jus); ½ cup [125 ml] dry white wine

Carré D’agneau Persillé

Preparation info

Makes
8
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Traditionally, a rack of lamb consists of eight ribs, so that each person gets 2 rib chops; but some racks of lamb, such as the baby lamb racks from New Zealand, are so small that 2 rib chops aren’t enough and you’re better off serving 4 chops—half a rack—per person.

Ingredients

2 racks of lamb, trimmed and frenched (about 1 ½ to 2 pounds [675 to 900 g] each after trimming and frenching), trimmings

Method

Preheat the oven to 450°F[230°C/gas mark 8].

If you’re making a jus using lamb trimmings, trim the meat away from the fat on the trimmings and discard the fat. Cut the meat into thin strips, about inch [1.5 cm] on each side. If you’re using lamb shoulder meat, cut it into thin strips. If you’re using stew meat, cut it into cubes or strips about ½ inch [1.5 cm] on each side. Sprea