Rack of Lamb Persillade
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Rack of Lamb Persillade
Ingredients:
- 2-3 racks of lamb, frenched
- Olive oil (for rubbing)
- 3 tbsp Dijon mustard (for coating before the crust)
- 1 cup Panko breadcrumbs
- 2 cups fresh parsley leaves (tightly packed)
- 3-4 cloves garlic, minced
- 2 tsp lemon zest
- 4 tbsp butter, melted
- Salt and black pepper
A few notes on making this:
- A food processor makes prepping this super quick, but if you don’t have one, you can just finally mince the parsley and the garlic.
- Don’t overcook your lamb— remember that the internal temperature will continue to rise after you take it out of the oven to rest.
- This is a really simple and elegant dinner and I love it for Easter
Directions:
- Preheat oven to 450°F. Season the lamb with salt/pepper and rub with olive oil.
- Sear each rack in a skillet on high heat to develop a nice crust on the meat—2-3 minutes per side.
- Roast the lamb in oven, fat-side up, for 10-15 minutes.
- While roasting, make the persillade mixture: blend parsley and garlic in a food processor until finely minced. Add breadcrumbs and lemon zest and pulse a couple times to evenly mix. Stir in melted butter.
- Remove the lamb from oven and brush with Dijon mustard. Then press the parsley mixture onto the fat side.
- Return lamb to the oven and roast for another 10-15 minutes until the internal temperature reaches 125°F-130°F for medium-rare.
- Remove and let the lamb rest for 10-15 minutes under tented foil before slicing.
