Madeleine Kamman

Blonville Easter Rack of Lamb

Preparation info
  • FCR—

    6 to 8

    servings, depending on the appetites
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This recipe is full of childhood memories; the smell of it filled the kitchen of my friend Henriette when we came back from Easter Mass. It was traditionally served with the first tiny green beans of the season, butter-fried potatoes, and soft béarnaise prepared with soft spring tarragon.

Ingredients

  • 2 single racks of lamb, frenched as described above
  • Salt
  • Pepper from the mill
  • 2 tablespoons

Method

Preheat the oven to 450°F. Season the rack of lamb with salt and pepper to taste. Heat the butter in a large nonstick frying pan over medium-high heat and sear the top of the meat until light golden. Remove from the pan; do not discard the butter. To the pan add the garlic and parsley