Agneau Persille’ | Townsend Fine Foods

Ingredients

• 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