Rack of Lamb Persillade
Elevate your dinner table with a show-stopping Rack of Lamb Persillade, a French-inspired dish featuring tender, juicy lamb racks coated in a golden herb and breadcrumb crust. Perfectly seasoned and seared for a rich, caramelized exterior, the lamb is then brushed with tangy Dijon mustard and topped with a vibrant mixture of fresh parsley, minced garlic, lemon zest, Parmesan cheese, and crispy panko breadcrumbs. Roasted to perfection, this dish delivers a satisfying crunch with every bite while keeping the lamb beautifully succulent inside. Ideal for holiday gatherings or an elegant dinner, this impressive recipe combines bold flavors with refined textures in just 45 minutes. Serve alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 2 racks (about 8 chops each) rack of lamb
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves (minced) garlic
- 1 cup (chopped) fresh parsley
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat from the racks of lamb and season them generously on all sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large, oven-proof skillet over medium-high heat. Sear the racks of lamb, fat-side down first, for 2-3 minutes on each side, until golden brown. Remove the lamb from the skillet and set aside to cool slightly.
In a small skillet over medium heat, melt the butter and add the minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat.
In a mixing bowl, combine the garlic butter, parsley, panko breadcrumbs, Parmesan cheese, lemon zest, and a pinch of salt and pepper. Mix everything until it forms a slightly crumbly mixture.
Brush the seared racks of lamb with Dijon mustard, covering the entire surface.
Press the breadcrumb mixture onto the mustard-coated lamb racks, making sure it adheres evenly to form a crust.
Place the racks of lamb back into the oven-proof skillet, crust-side up, and transfer them to the preheated oven.
Roast the lamb for 15-20 minutes for medium-rare doneness or until the internal temperature reaches 130°F (54°C). Adjust cooking time for desired doneness.
Remove the lamb from the oven and let it rest for 5-7 minutes before slicing.
Slice the lamb into individual chops and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
