https://deltanine.net/mw/index.php?action=history&feed=atom&title=Rack_of_Lamb_Persillade_recipe 2026-09-11T12:10:28Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Rack_of_Lamb_Persillade_recipe&diff=795&oldid=prev 2013-07-25T08:45:22Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:45, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Rack_of_Lamb_Persillade_recipe&diff=794&oldid=prev 2008-08-07T05:50:55Z

<p>New page: ==Ingredients== * 3 small racks of lamb, frenched (2 large) * olive oil, to taste * 1 1/2 teaspoons kosher salt * 1/2 teaspoon fresh ground black pepper * 2 cups of loosely packed fresh pa...</p> <p><b>New page</b></p><div>==Ingredients==<br /> * 3 small racks of lamb, frenched (2 large)<br /> * olive oil, to taste<br /> * 1 1/2 teaspoons kosher salt<br /> * 1/2 teaspoon fresh ground black pepper<br /> * 2 cups of loosely packed fresh parsley leaves<br /> * 1 tablespoon of chopped garlic (3 large cloves)<br /> * 1 cup fresh white breadcrumbs<br /> * 2 teaspoons of grated lemons, zest of (zest of 2 lemons)<br /> * 4 tablespoons unsalted butter, melted (1/2 stick)<br /> <br /> ==Directions==<br /> <br /> #Preheat the oven to 450º F.<br /> #Place the racks of lamb in a roasting pan, fat side up.<br /> #Rub the tops with olive oil, and sprinkle with the salt and pepper.<br /> #Roast the lamb for 10 minutes.<br /> #Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.<br /> #Add the bread crumbs and lemon zest and process for just a second until combined.<br /> #Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.<br /> #Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.<br /> #Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.<br /> #Cut the lamb in double chops and serve. Enjoy!</div>

Mina