Rack of Lamb Persillade – French Women Don't Get Fat
Easter Sunday was always my family’s first taste of spring lamb (after we had the one made of angel food cake for breakfast), and Mamie would always pick the
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, peeled and minced
- 2 tablespoons minced shallots
- 3⁄4 cup fresh bread crumbs
- 3 tablespoons minced parsley
- Salt and freshly ground pepper
- 2 racks of lamb (4 ribs each)
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