Rack of lamb with persillade

The rack of lamb is the à la carte restaurant’s favourite roast. It cooks in 20 minutes and is susceptible to the chef’s art as you can play around with it to advantage. In this recipe, the fat is entirely stripped away, leaving the eye of the meat, and the protection that the fat gave to this delicate meat is replaced by a stuffing called persillade, which takes the ferocity off the surface heat and also absorbs the cooking juices as the meat rests after cooking.