We’re republishing this article for Easter! Previously: Brilliant foodie Mark Bittman, The Minimalist with the New York Times, makes a less conservative version of persillade for tender, luxurious lamb rack. Watch the “Rack of Lamb With Pimentón and Garlic” video above and print the corresponding recipe here.
About Mark Bittman: Mark Bittman, the author of “How to Cook Everything,” recently published “Food Matters,” a look at the intersection of diet, personal and planetary health. He has been writing The Minimalist column in The New York Times for 11 years, is a regular on the “Today” show and has appeared in three public television series. On Bitten, he chews on food and all things connected to it. For more information, or to contact Mark, visit markbittman.com.
Alex has written for Vanity Fair, Barrons, Bloomberg and Condé Nast Traveler.