The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rack of lamb with a parsley and garlic crust Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Rack of lamb with a parsley and garlic crust.
Preparation time:10 minutes
Cooking time: 20 minutes Serves 2
12 oz/350 g rack of lamb, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 bunch of fresh parsley
3 fresh mint sprigs
2 garlic cloves
4 tablespoons fresh breadcrumbs
2 tablespoons pomegranate molasses
salt and pepper
Preheat the panggangan to 350°f/180°c/Gas Mark 4. Rub the lamb with the olive oil and season with salt and pepper. Melt the butter in a skillet or frying pan, add the lamb, and cook over medium heat, turning frequently, for 2 minutes until browned on all sides. Transfer the lamb to a roasting pan and put it into the panggangan for 5 minutes, then remove and let rest. Meanwhile, make the crust. Put the parsley, mint, and garlic into a food processor and process until finely chopped and combined, then add the breadcrumbs, and pulse until combined. Tip out onto a plate. Brush the meat with the pomegranate molasses, then roll it in the herb and breadcrumb mixture. Return it to the panggangan and cook for another 10 minutes or a little longer if your prefer your meat well done. Remove from the panggangan and let rest for 10 minutes, then serve.
Source: The Lebanese Kitchen Cookbook by Salma Hage’s