Parsleyed Rack of Lamb

“INN The Kitchen at Abingdon Manor”
A Collection of Most Requested Recipes

Entrees: Parsleyed Rack of Lamb

2 racks of lamb, about 2½ pounds, Frenched
salt and freshly ground pepper to taste
4 tbs butter
½ cup bread crumbs
3 tbs chopped parsley
1 clove garlic, finely minced
1 shallot, finely minced
1 tsp olive oil

Preheat broiler to high. If the oven is heated separately, preheat it also to 500°. Rub with butter a baking dish large enough to hold the racks of lamb in one layer and close together. Place the racks, meat side down, in the dish and dot the ribs with 2 tablespoons of butter. Meanwhile, combine the bread crumbs, parsley, garlic, shallot, and olive oil in a bowl. Place the racks of lamb under the broiler and cook about 2 or 3 minutes. Turn and cook about 2 or 3 minutes. Sprinkle the meaty side of the ribs with the bread crumbs mixture. Melt the remaining 2 tablespoons of butter and pour over the ribs. Place in the oven and bake 8-10 minutes, depending on the degree of doneness desired. Allow to cool slightly and carve into chops. Serve with Shallot-Balsamic Vinegar Sauce.

Ingredients Shallot-Balsamic Reduction
2 tsp olive or vegetable oil
1 tbs unsalted butter
1 tbs finely chopped shallot
¼ cup homemade beef broth, or low-sodium canned broth
2 tbs Balsamic vinegar

Heat skillet and add butter and shallot. Cook stirring almost constantly, until the shallot softens, approximately 1 minute. Add the broth and increase the heat to high. Boil, scraping up the browned bits in the skillet with a wooden spoon, until the broth is reduced to 2 tablespoons, approximately 1 minute. Stir in the vinegar and cook for 30 seconds.