Roast Rack of Lamb with Persillade
Elevate your dinner table with this elegant Roast Rack of Lamb with Persillade, a classic French-inspired dish that's perfect for special occasions or indulgent meals at home. This recipe showcases tender, juicy racks of lamb coated in a flavorful persillade—a vibrant mixture of fresh parsley, garlic, thyme, lemon zest, and buttery Panko breadcrumbs—that creates a golden, herbaceous crust. After a quick sear in olive oil to lock in the juices, the lamb is roasted to perfection, balancing the rich meat with the brightness of the Dijon mustard and herbaceous topping. With just 20 minutes of prep time, this sophisticated dish is surprisingly approachable, offering a stunning centerpiece for gatherings. Serve with roasted vegetables or creamy mashed potatoes for an unforgettable meal. Keywords: Roast Rack of Lamb, Persillade, French Lamb Recipe, Herb Crust Lamb, Special Occasion Dinner.
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Recipe Information
Ingredients
- 2 racks (8 ribs each) rack of lamb
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup (finely chopped) fresh parsley
- 3 cloves (minced) garlic
- 1 tablespoon (chopped) fresh thyme
- 1 teaspoon (grated) lemon zest
- 3 quarters of a cup Panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons (melted) butter
Instructions
Preheat your oven to 450°F (230°C).
Trim any excess fat or silver skin from the racks of lamb, and season the lamb generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks, fat side down, for 3-4 minutes, or until golden brown. Flip and sear the other side for another 2 minutes.
Remove the lamb racks from the skillet and set aside. Discard any excess fat from the skillet.
In a medium bowl, combine the chopped parsley, minced garlic, fresh thyme, lemon zest, Panko breadcrumbs, melted butter, and the remaining 0.5 teaspoon of salt. Mix until the mixture resembles wet sand.
Brush the seared lamb racks with Dijon mustard on all sides, ensuring even coverage.
Press the breadcrumb mixture (persillade) onto the lamb racks, coating them evenly.
Place the lamb racks back in the skillet, fat side up, and roast in the preheated oven for 15-20 minutes, or until the internal temperature of the lamb reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Use a meat thermometer for accuracy.
Remove the lamb from the oven and loosely cover with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the lamb into individual chops and serve immediately. Optionally, garnish with additional chopped parsley or fresh thyme.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1216 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.
