The Atlanta Journal-Constitution
PARSLEY CRUSTED LAMB RACKS WITH ROASTED ROOT VEGETABLES
More elegant than a roast, with much less cooking time, this parsley crusted lamb dish regularly lands on the menu at the Farmhouse at Serenbe. Serve it now with seasonal winter vegetables.
For the crust:
4 cups panko Japanese
breadcrumbs
4 cups fresh Italian parsley 1/2 cup mint leaves
4 cloves garlic
Salt and pepper to taste 1 tablespoon olive oil
Place breadcrumbs, parsley, mint, garlic, salt and pepper in a food processor. Start to process on low, drizzle the oil into the mixture slowly until it is all incorporated, then blend the mixture until the color is solid green.
For the lamb:
2 (16-ounce) Frenched lamb loin
racks cut in half
Salt and fresh ground pepper 2 tablespoons grapeseed oil 1/4 cup strong Dijon mustard Preheat oven to 375. Season the lamb with the salt and pepper and sear in a pan with grapeseed oil on medium high heat until golden brown on all sides. Using a spoon, spread a bit of the mustard over the meat evenly and roll each one in the parsley crust. Roast in a 375 oven until desired temperature is reached, 130 for medium-rare, measured by a thermometer inserted diagonally into the center, without touching the bones.
Remove from oven and allow to rest for 3-4 minutes, then slice each loin into two pieces and serve with roasted root vegetables (see included recipe). Serves 4.
Per serving: 908 calories (percent of calories from fat, 61), 40 grams protein, 49 grams carbohydrates, 5 grams fiber, 61 grams fat (22 grams saturated), 133 milligrams cholesterol, 496 milligrams sodium.