Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Parsleyed Rack of Lamb Recipe

Brought to you by Abingdon Manor Inn & Restaurant

print recipe

add recipe to album

Cook Time: 30 min	Prep Time: 30 min
Yield: 4 servings

Ingredients:

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

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.

Instructions:
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.