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For an elegant meal serve the lamb with the Garlic Rosemary Tuiles and the Couscous Timbales.

Rack of Lamb Persille

Rack of lamb with a mustard, shallot and herb crust.

Ingredients

2 trimmed 7-rib racks of lamb, each weighing about 1 1/4 pounds, the bones "frenched" leaving 2 inches of the bones exposed, at room temperature
2 teaspoons Dijon Mustard
1/2 stick (1/4 cup) butter
1/3 cup minced shallot
1/4 teaspoon dried thyme, crumbled or fresh if available
1 cup fine fresh bread crumbs
1/3 cup minced fresh parsley leaves

Instructions

Rub the fat side of each rack of lamb with the mustard. In a skillet cook the shallot in the butter over moderately low heat, stirring, for 2 minutes and remove the skillet from the heat. Add the thyme, the breadcrumbs, and salt and pepper to taste and toss the mixture well. Let the mixture cool and stir in the parsley. Season the lamb with salt and pepper, pat the crumb mixture evenly over the mustard, and arrange the lamb crumb side up in a roasting pan. Roast the lamb in a preheated 450-degree oven for 30 minutes, or until a meat thermometer registers 130 to 135 degrees, for medium rare meat.
Transfer the lamb carefully to a work surface and let it stand for 10 minutes. Interlock the ribs together carefully and transfer the lamb to a platter.

Garlic Rosemary tuiles and couscous timbales (recipes follow) as accompaniments

Gourmet March 1986