1 lamb rack
1 c bread crumbs
2 garlic cloves
1 twig fresh thyme
1 c parsley, chopped
2 T olive oil
Salt & Pepper
2oz Edmond Fallot Pinot Noir Dijon
Combine all ingredients with exception to lamb and mustard in a food processor to make the persillade. Sauté lamb in a skillet with 1 T oil on both sides until golden brown. Place in 375° oven for 5-6 minutes. Allow lamb to rest for a few minutes then brush generously with mustard. Roll in persillade to coat then return to oven for 5 minutes until medium rare.
Sardines & Chocolat 