Rack of Lamb Persille

Servings: 2

Ingredients:

• 6 rib rack of lamb (about 1 ¼ pounds) trimmed of all but a thin layer of fat and with the bones trimmed and partially cracked for easy carving.
• 1 T minced shallot
• 2 t Dijon-style mustard
• 1 garlic clove-crushed to a paste
• Salt and pepper
• Pinch of dried rosemary crumbled
• Pinch of dried thyme
• 1t olive oil
• Watercress for garnish
• ¼ t dried rosemary
• ¼ t dried thyme
• 1 T minced fresh parsley leaves
• ½ cup stale bread crumbs
• 3 T unsalted butter
• 1 garlic clove, minced

Instructions:

1. In a small bowl combine well all the marinade ingredients with salt and pepper to taste.  Rub the lamb with the marinade, then let it marinate, covered and chilled overnight.    
2. In a skillet cook the shallot and garlic in the butter over moderate heat, stirring until softened.   Add the bread crumbs, parsley, thyme, rosemary and salt and pepper to taste, heat the mixture, stirring for 2 minutes and remove the skillet from the heat.
3. Arrange the lamb, fat side up, in a heavy baking pan and roast it in a preheated 500 degree oven for 10 minutes.  Pat the crumb mixture firmly onto the browned lamb fat, reduce the heat to 400 degrees and roast the lamb for 10-12 minutes more for medium-rare meat.  Arrange the lamb on a serving platter and garnish with the watercress