Parsley-Crusted Baby Rack of Lamb
by Levana Kirschenbaum, “Levana’s Table”
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Makes 2 Servings ¼ cup flat-leaf parsley, leaves and stems 1 large clove garlic 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 ½ teaspoons coarsely ground pepper ¼ teaspoon cumin ¾ teaspoon ground coriander 1 whole baby rack of lamb, bones completely trimmed and left long

Do you still get misty-eyed when your wedding anniversary rolls around? If you can't take your spouse to Levana Restaurant to celebrate, the next best thing will be this baby rack of lamb, ready in a snap and served at home. One rack feeds two people: That's you! Serve with mashed potatoes and steamed baby vegetables drizzled with a little olive oil and sea salt. Preheat the oven to 500 F. Combine the parsley, garlic, mustard, olive oil, pepper, cumin, and coriander in a food processor and process until smooth. Place the lamb meat-side up in a baking pan. Cover the meatless part of the bones with foil. Spread the parsley mixture evenly on the meat, using up all of it. Bake 20 to 25 minutes for medium rare. To serve, slice between the chops with a sharp knife. Allow 4 chops per person.

For more on Levana Kirschenbaum, visit here at:
www.LevanaCooks.com

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