Roast Rack of Lamb Persille

2 racks of lamb, 2 lbs. each, frenched (have your butcher do this)

Salt, as needed

Pepper, as needed

1 teaspoon rosemary, chopped

1 teaspoon thyme, chopped

Oil, as needed

1 cup mirepoix (combination of diced onions, carrots, celery)

1 cup brown lamb or veal stock

Arrowroot or cornstarch slurry, as needed, optional

1/2 cup Dijon mustard

Persillade:

1/2 cup fresh bread crumbs

2 garlic cloves, mashed to paste

1 tablespoon parsley, chopped

1/4 cup butter, melted

Salt, as needed Season the lamb with salt and pepper and rub with rosemary, thyme and oil. Place the lamb on a rack in a roasting pan. Roast at 400 degrees for 15 minutes. Scatter the mirepoix around the lamb, reduce the temperature to 350

degrees and continue to roast to the desired doneness, to an internal temperature of 130 degrees (about 45 minutes).

To prepare the sauce, place the roasting pan on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all the fat. Add the stock, stirring to release the fond (the stock) completely. Simmer the jus for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Optional: Add enough arrowroot or cornstarch slurry to thicken the sauce enough to coat the back of the spoon.

Degrease and adjust seasonings to taste. Strain through a fine-meshed sieve. Set aside. To prepare the persillade, mix all the ingredients together to make an evenly moistened mixture. Transfer the lamb to a sheet

pan. Smear the entire surface evenly with mustard, then spread the persillade on top of the lamb rack, pressing firmly to form a crust. Return the lamb to a 400 degree oven and continue to cook until the crumbs are lightly browned. Cut the lamb into chops and serve with the jus.

— The Culinary Institute of America