Roasted Lamb Persillade on the Bone

1) Preheat the oven to 200 °C.

2) Make a thin lattice cut in the skin of the lamb, and season with salt and pepper.

3) Place the lamb skin side down on an oven tray, and pour olive oil over it.

4) Put it in the lower rack of the oven, set it on the Oven for 15 minutes and press the start button.

5) Put the garlic in a food processor and mince it. Add the parsley, pulse, and when it becomes fine, add the bread crumbs and pulse. Add olive oil to finish and mix.

6) When it‘s done baking, take out the oven tray and put the lamb skin side up. Spread mustard on it, sprinkle persillade on it and put it in the oven again. Set it on the grill for 7 minutes and press the start button.

7) When it finishes baking, take it out of the oven and cover it with aluminum foil. Let rest for 5 minutes.

8) Cut it and serve it on a plate. Garnish it with watercress and it will taste like porto wine. Put gravy on it.