Parslied Rack of Lamb

Parslied Rack of Lamb
from the Silver Palate Good Times Cookbook

I just created and served the parslied rack of lamb for my girlfriends on Saturday night - it was out of this WORLD. Nothing else in the meal mattered but these delicious and delicate lamb morsels.

RAMBLE: Everything in this cookbook is FANTASTIC. It is an oldie and better than goodie - it is one of my most cherished cookbooks, one of the good living basics. Thanks to Google books, you can actually browse and search the cookbook online to see if it's one you'd like to own. The Macaroni Quattro Fromaggi is unforgettable and has won instant admirers of all ages!

We made two racks of lamb and it took about twice as long to roast the lamb as the recipe claims but we were in no hurry. Another round of those fizzy rum cocktails in the special glasses from Lopez Island and voila - lamb done to perfection. Serve with mint jelly, of course.

HINT: I used a thin layer of stuffing - the recipe as given below is supposed to be for 1 rack but the stuffing was just enough for two racks, serving 4 people - it added a wonderful flavor!

Parslied Rack of Lamb
from the Silver Palate Good Times Cookbook

1 trimmed rack of lamb (about 1-3/4 lbs) (we used 2!)
2 Tbs olive oil
Salt and freshly ground black pepper, to taste
1/2 cup finely chopped fresh parsley
3 cloves garlic, finely minced
1/2 cup fresh French bread crumbs
1 tsp finely grated lemon zest
3 Tbs melted unsalted butter

1. Preheat oven to 500 degrees F.
2. Rub the entire rack of lamb with oil and then sprinkle with salt and pepper (NOTE: I added little rosemary).
3. Place lamb meat side down on a rack in a roasting pan. Roast in the upper 1/3 of the oven until browned, 8 to 10 minutes.
4. Meanwhile (I did this ahead of time) combine parsley, garlic, bread crumbs, and lemon zest. Turn the rack meat side up and pat the parsley mixture evenly over the meat. Drizzle with the melted butter, then return to the oven and roast until done (5 minutes for very rare).
5. Carve and serve immediately.

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