Rack of Lamb with Parsley Crust, Spring Vegetables, and Stuffed Tomatoes (2 min read)

Written by Millionaire’s Digest Team Member: Gustavo Pasquini

Founder & Owner of: Chef Gustavo Pasquini

Millionaire’s Digest Team, Contributor and Food & Drink Writer

Gala Menu

Techniques: Preparing a rack of lamb- Turned and Glazed Vegetables- Stuffed

Serves 4

Main ingredients:

1 lamb rack

olive oil

salt, pepper


20 Carrots turned and glazed

20 turnips, turned and glazed

4 zucchinis stuffed with mushroom duxelles

4 tomatoes stuffed with saffron rice pilaf


Bones and trimmings of lamb

30 g onion

3 garlic cloves

100ml water

Parsley crust

30 g fresh breadcrumbs

30 g parsley, chopped

5 garlic cloves

fresh thyme or Provence herbs

melted butter or olive oil

mustard or 1 egg yolk


1/2 bunch of watercress


  1. Chopped the onions and the mushroom to cook in one pan, after you remove and add to one bowl on the side.
  2. Pell all the carrots and the turnips, cut all in cubes, add butter to start cooking the vegetables after done you leave on the side.
  3. Clear all the fat meat, the fat from the top bone you keep. Now chopped all the trimmings from the lamb and keep on the side.
  4. Chopped all the herbs, garlic, and mix, add bread flour, mustard, olive, salt, pepper and mix all to leave on the side.
  5. Fry the lamb rack with butter, after taking a color you remove, add on the lamb egg yolk, add the ” Herbs Mix ” on the top of the lamb meat and oven for 10 minutes.
  6. Remove the meat and rest.
  7. Scop the zucchini and mushrooms and cook for 3 minutes.
  8. Remove the skin from the tomatoes and clean the seeds, add the zucchini and mushrooms, add tomatoes and rice, and add the tomato to the oven for 10/15 minutes.

Article Credits: Gustavo Pasquini

Millionaire’s Digest Team, Contributor

16 thoughts on “Rack of Lamb with Parsley Crust, Spring Vegetables, and Stuffed Tomatoes (2 min read)”

  1. This looks incredible . I love lamb although I live in a in the middle of nowhere so lamb is hard to find. Love Brussel sprouts too such an under used veggie.

    Liked by 2 people


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