Roast Rack of Lamb
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
1 hr 5 mins
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Servings
8 people
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Calories
158 kcal
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Course
Main Course
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Cuisine
French
Roast Rack of Lamb
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Roast Rack of Lamb Persillade is so festive and just so flavorful. Get two racks of lamb and ask your butcher to French the ribs, which is a technique that cuts the meat away from the top of the chop to expose the bone. And use an instant-read thermometer to reach 125°F for rare or 135° for medium-rare. This is the perfect way to serve these incredible ribs!
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Ingredients
- 2 racks lamb 1½ lb - 1¾ lbs, with 7 or 8 ribs, Frenched
- 2 tablespoon olive oil
- Kosher salt and freshly ground black pepper
For the Persillade
- ¾ cup Panko bread crumbs
- ⅓ cup parsley fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 small shallot finely chopped
- 2 cloves garlic chopped
- 2 tablespoon chicken stock
- 4 tablespoon unsalted butter melted
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ cup Dijon mustard
- coarse sea salt for serving
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Instructions
- Preheat oven to 450°F.
- Brush olive oil all over the two racks and then sprinkle salt and pepper all over.
- Place the racks of lamb, fat-side up in a roasting pan and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125°F for rare or 135°F for medium rare, about 20 - 25 minutes.
- While the meat is roasting, in a medium-sized bowl, combine the bread crumbs, parsley, thyme, rosemary, shallots, garlic, stock, melted butter, salt, and pepper. Stir to fully combine. The mixture should be moist and will stay together when pressed.
- Remove the lamb from the oven. Brush the Dijon mustard liberally over the tops of the racks. Press the persillade mixture on the tops of each rack. Use your hands to help adhere the crumb mixture to the racks.
- Turn your broiler on to HIGH.
- Place the lamb under the broiler (about 4 inches) and broil until the topping is lightly browned, 2 - 3 minutes. Watch closely...don't let it burn!
- Remove from the oven and allow the racks to rest for 10 to 15 minutes.
- If desired, place the two racks on a platter, upright, with the bones interlocking to create a 'cathedral-style' presentation.
- Use a large knife to slice each lamb chop. Sprinkle with coarse sea salt and serve at once.
Equipments used:
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- The persillade can be made several hours in advance.
- Lamb is best when not overcooked, for it dries out easily. Medium-rare is traditional. Keep an eye on the internal temperature as actual oven temperatures can vary. You may need to turn the pan around to ensure even cooking.
- The lamb is best served soon after cooking. Leftovers are tasty, but they lose the juiciness that makes these chops so amazing.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
294mg
(12%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
441IU
(9%)
Vitamin C
5mg
(6%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 294mg | 12% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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