Elevate tender rack of lamb with a rich herbed salted butter, roasted to perfection. This authentic Brittany recipe, drawn from regional French traditions, delivers restaurant-worthy flavors at home.
Difficulty: 2/5
Wash the parsley, strip the leaves, and chop finely. Mix half the chopped parsley with 2 tbsp thyme leaves, 2 tbsp breadcrumbs, and 1 tbsp melted butter. Generously coat the rack with this herb mixture. Melt 30 g butter.
Place the rack in an oven dish and drizzle with the melted butter. Roast at 200°C for 40 minutes. Meanwhile, wash the remaining herbs (chervil, chives, tarragon, and parsley) and chop finely to yield 5 tbsp total. Finely chop the shallots, then blend everything with the remaining butter to form a smooth compound butter. Chill in the fridge.
Once cooked, slice the rack into chops. Serve hot on warmed plates, seasoned with salt and freshly ground pepper. Present the herbed butter on the side.
Recommended wine: Coteaux-d’Ancenis red
Source: Les Cuisines Régionales de France. Brittany. Editions du Fanal.
