Roasted Rack of Lamb Persillade Recipe
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
2
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Calories
161 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roasted Rack of Lamb Persillade Recipe
Description
This recipe begins by combining dried thyme, parsley, onion powder, garlic powder, salt, and pepper into a seasoning mix. The lamb rack is seasoned and then seared over high heat in a smoking-hot skillet, developing a golden-brown crust on all sides, which locks in juices. After searing, the lamb is kept fat cap side up in the pan. Dijon mustard is brushed liberally over the rack, then the herb and breadcrumb mixture is generously sprinkled on top to form the persillade crust.
The rack is roasted at 350°F for 6 to 10 minutes, which achieves medium-rare doneness. After slicing, the lamb is best served immediately to enjoy the tender texture and flavor. The herb crumb adds a savory and crisp finish that complements the richness of lamb meat.
This persillade topping can also be applied to other proteins to add flavorful, textured crusts. The lamb should be stored covered in the refrigerator for up to three days but does not freeze well, and reheating can overcook the meat, raising the internal temperature beyond medium-rare.
Ingredients
- 1 tablespoon thyme dry
- 1 tablespoon dried parsley
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 cup panko bread crumbs
- 1 rack of lamb New Zealand or Domestic
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- In a bowl, mix the thyme, parsley, onion granules, garlic granules, salt, and pepper until combined and set aside. Note that there will be some herb crumbs left over after placing them on the lamb.
- Season the lamb rack with salt and pepper.
- Add the oil to a hot skillet over high heat until it begins to smoke, and then sear the lamb rack on all sides until golden brown, which takes about 3 minutes per side.
- Once the lamb rack is perfectly seared, keep it in the pan with the fat cap side up.
- Next, spread the dijon mustard evenly and generously sprinkle the herb crumbs on top.
- Place pan in the oven at 350° for 6-10 minutes for a perfect medium-rare.
- Slice rack, serve hot, and enjoy.
Notes
- Intended to be served promptly after cooking for best texture and flavor.
- Store leftovers covered in the refrigerator for up to three days; do not freeze.
- Reheat gently on a parchment-lined sheet tray at 350°F for 6-8 minutes if necessary, being aware that reheating can raise temperature from medium-rare.
- The persillade crumb topping can be used as a finishing garnish on other cooked proteins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 282mg | 12% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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