Rack of lamb roasted in pre-salted greens

This recipe for Roast Rack of Lamb with Pre-Salted Meadow Greens is by Joseph Viola, chef at Daniel et Denise restaurant in Lyon. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 25 minutes
• Cooking time: 35 minutes
• Resting time: 30 minutes

Ingredients for Joseph Viola's Roast Rack of Lamb with Pre-Salted Greens

A great classic of traditional French cuisine: an oven-roasted rack of salt-meadow lamb in a persillade crust, accompanied by a concentrated lamb jus.

For the persillade

• 100 g butter
• 4 tablespoons chopped curly parsley
• ½ tablespoon finely chopped garlic
• 1 egg white
• 50 g fresh breadcrumbs, sieved
• Fine salt and freshly ground white pepper

For the rack of lamb

• 1 rack of pre-salted lamb (8 ribs, approx. 2 kg) prepared by your butcher
• 10 cl sunflower oil
• 4 garlic cloves, unpeeled
• 1 sprig thyme
• 1 bay leaf
• 100 g lamb bones
• Salt and pepper

For the lamb jus

• 10 cl dry white wine
• 20 cl lamb stock
• Salt and pepper

How to prepare Joseph Viola's Roast Rack of Lamb with Pre-Salted Greens

This recipe takes just a few steps to prepare. Easy to prepare, it takes just an hour and a half, including cooking and resting.

The persillade

1. Place the butter, parsley, garlic, egg white, fresh breadcrumbs, salt and pepper in a bowl.
2. using a spatula, mix to obtain an even, green persillade.
3. spread evenly with a spatula on a sheet of parchment paper, 24 cm long by 12 cm wide.
4. Chill in a cool place.

The rack of lamb

1. Preheat oven to 200°C.
2. Season the meat on both sides with salt and pepper.
3. Pour the sunflower oil into a sauté pan and heat over high heat.
4. Add the garlic cloves, thyme, bay leaves and lamb bones.
5. Protect the rack's rib bones with aluminum foil.
6. Place the rack flesh-side down in the sauté pan and brown over medium heat.
7. Bake at 200°C for 10 minutes, basting frequently.
8. Turn the rack over and cook in the oven for a further 5 minutes, basting regularly.
9. Remove the rack from the pan, place on a rack and leave to rest for 30 minutes.

Lamb jus

1. Place the pan over high heat, remove half the fat and deglaze with the dry white wine.
2. Allow to evaporate completely.
3. Add the lamb stock and cook for a further 20 minutes over low heat.
4. Strain the juices into a saucepan: they should be lightly coated.
5. Season with salt and pepper.

Finishing and serving

1. Set the oven to broil.
2. Apply the parsley butter to the flesh of the carré and press lightly.
3. Carefully remove the parchment paper and trim the excess parsley from the sides.
4. Place the carré in the oven and allow the top to brown slightly.
5. Carve the rack and serve with the lamb jus.