Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten

Author:Ina Garten [Garten, Ina]
Language: eng
Format: epub
Tags: Non-Fiction, Reference
ISBN: 9780307956071
Google: aKbE6ngcvOwC
Barnesnoble:
Goodreads: 16085304
Publisher: Clarkson Potter
Published: 2004-10-26T04:00:00+00:00

2 teaspoons grated lemon zest (2 lemons)

Preheat the oven to 450 degrees.

Place both racks of lamb in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley, garlic, and butter in the bowl of a food processor fitted with the steel blade and process until finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

“Frenched” means that the butcher will scrape the tough meat off the ends of the bones to give the rack of lamb a more elegant look.

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