How to Make Rack of Lamb Persillade
Lecture no. 12 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 36 min | Categories: The Great Courses Plus Online Food & Wine Courses
What really brings color to this meal is the bright green persillade that will coat the lamb after it has been seared in a pan and before it goes into the oven. You’ll also learn to make a caponata—a warm vegetable salad with eggplant, raisins, capers, and pine nuts—as an accompaniment. A beautiful meal.