Agneau Persille’

The long clean bones of the lamb ribs are the drama for the presentation and for the carving at the table. Since the ribs cook quickly, it produces very little in the way of a jus; an additional sauce, in this case Persillade, is usually accompanied with it.

2 Frenched racks of lamb
¼ c vegetable oil
1 tbsp salt
1 ½ tsp cracked black pepper
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 ¼ c diced mirepoix
1.5 L homemade lamb stock
1 ½ c Persillade

½c + 2 tbsp. fresh bread crumbs
2 tsp garlic, mashed to a paste
3 tbsp. minced parsley
¼ c +1 tbsp. butter, melted
2 tsp salt
Mix all ingredients together, set aside till needed or refrigerate for later use.

Used to flavour a variety of stocks, soups, stews or gravy
2 parts onion
1 part celery
1 part carrot
Preheat oven 400 deg.
Lightly brush lamb racks with oil, season with salt and pepper and rub with the chopped herbs set aside.
In a roasting pan drizzle remaining oil into bottom of pan and add diced mirepoix tossing to coat then add the lamb racks on top of the mirepoix.
Roast in the oven for 15 min, reduce temperature to 325 deg. and continue to cook till desired doneness.  When the ribs are done, remove from heat and set aside and tent with foil to keep warm.
Place roasting pan on stovetop and on medium heat and stir mirepoix till browned add the lamb stock to deglaze pan and scrape up all browned bits stuck to the bottom of pan. Simmer for 20-30 min to reduce and thicken the sauce. Strain and set aside but keep warm.
Transfer the lamb ribs to a sheet pan and spread ½ the Persillade on top of each rack. Return to oven and bake till Persillade is lightly browned.
Present ribs on platter standing on end interlocking bones to keep upright (guard of honour). Cut into ribs at table as a tableside carvery passing the remainder of the Persillade sauce alongside.