Rack of Lamb Persille
Elevate your dinner table with this show-stopping Rack of Lamb Persillé, a French-inspired dish that marries tender, juicy lamb with a savory parsley breadcrumb crust. This recipe combines the rich flavor of seared lamb racks with a herbaceous persillade topping made from fresh parsley, garlic, panko breadcrumbs, lemon zest, and melted butter. A layer of tangy Dijon mustard ensures the crust clings perfectly, adding a burst of flavor to every bite. Ready in under an hour, this sophisticated yet approachable dish is ideal for celebratory meals or dinner parties. Serve with roasted vegetables or creamy mashed potatoes for a plate worthy of a gourmet restaurant. Perfect for lovers of French cuisine, this recipe balances elegance and comfort with every luscious chop.
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Recipe Information
Ingredients
- 2 racks (8 ribs each) Rack of lamb
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup (chopped) Fresh parsley
- 4 cloves (minced) Garlic cloves
- 1 cup Panko breadcrumbs
- 3 tablespoons Dijon mustard
- 2 tablespoons (melted) Butter
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with foil or parchment paper.
Trim any excess fat from the racks of lamb and pat them dry with paper towels. Season the lamb with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear each rack of lamb, fat-side down, for about 2-3 minutes until golden brown. Flip and sear the other side for another 1-2 minutes. Remove from the skillet and set aside to cool slightly.
In a mixing bowl, combine the chopped parsley, minced garlic, panko breadcrumbs, melted butter, lemon zest, and 1 tablespoon of olive oil. Mix thoroughly to form the persillade crust mixture.
Brush the seared lamb racks with Dijon mustard, ensuring an even coating on all sides. Press the persillade mixture firmly onto the mustard-coated lamb to create an even crust.
Transfer the lamb racks onto the prepared baking sheet, bone-side down. Place in the oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time as desired for additional doneness.
Remove the lamb from the oven and cover loosely with foil. Allow it to rest for 5-10 minutes before slicing into individual chops.
Serve the Rack of Lamb Persillade warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 10.4 mg | 58% | |
| 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.
