Rack of Lamb Persillade Source: Scottsdale Culinary Institute, Scottsdale, Arizona 2 racks of lamb, 6 bones eachSalt and pepper to taste 2 tablespoons oil 4 ounces sliced persillade butter (recipe follows) 4 ounces fine bread crumbs 4 ounces demiglace sauce (available in specialty cooking stores) Preheat oven to 450 degrees. Season lamb with salt and [...]

Click here to read more