📝 About This Recipe
This elegant centerpiece features a succulent rack of lamb roasted to rosy perfection, topped with a vibrant Persillade—a traditional French mixture of garlic and fresh parsley. The bright, herbaceous crust cuts through the rich, buttery fat of the lamb, creating a sophisticated balance of flavors. Perfect for a holiday dinner or a refined weekend feast, this dish brings the luxury of a Parisian bistro right to your home kitchen.
🥗 Ingredients
The Lamb
- 2 racks Rack of Lamb (8 bones each, frenched, at room temperature)
- 2 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 3 tablespoons Dijon Mustard (to act as a binder for the crust)
The Persillade Crust
- 1 cup Fresh Flat-Leaf Parsley (packed and very finely chopped)
- 3 cloves Garlic (minced into a paste)
- 1/2 cup Panko Breadcrumbs (toasted lightly)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Fresh Thyme (leaves only, minced)
Pan Aromatics
- 1 Shallot (halved)
- 2 sprigs Fresh Rosemary
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 30-45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper or a wire rack.
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3
Pat the lamb racks completely dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
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4
In a small bowl, combine the finely chopped parsley, minced garlic, toasted panko, lemon zest, thyme, and melted butter. Stir until the mixture resembles wet sand.
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5
Heat the grapeseed oil in a large heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it begins to shimmer and slightly smoke.
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6
Place the lamb racks in the skillet, fat-side down. Sear for 3-4 minutes until a deep golden-brown crust forms. Sear the ends and the bottom for 1 minute each. Add the shallot and rosemary sprigs to the pan during the last minute for aroma.
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7
Remove the lamb from the skillet and place it on the prepared baking sheet, fat-side up. Let it cool for 2-3 minutes so the mustard doesn't slide off.
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8
Brush the top (fat side) of each rack generously with the Dijon mustard.
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9
Firmly press the Persillade crumb mixture onto the mustard-coated surface, creating an even, thick layer of herbs and breadcrumbs.
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10
Transfer the lamb to the oven. Roast for 15-20 minutes. For medium-rare, aim for an internal temperature of 130°F (54°C) on an instant-read thermometer.
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11
Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute.
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12
Carve the lamb by slicing between the ribs into individual chops. Serve two to three chops per person, arranged decoratively.
💡 Chef's Tips
Always use an instant-read thermometer; lamb goes from perfect to overdone in just a couple of minutes. Ensure the parsley is very dry before chopping to prevent the Persillade from becoming a soggy paste. If the crust is browning too quickly in the oven, tent it loosely with a small piece of foil. For a cleaner look, use a damp cloth to wipe any stray mustard or crumbs off the exposed 'frenched' bones before roasting. Don't skip the resting period—it is the difference between a dry chop and a succulent one.
🍽️ Serving Suggestions
Pair with a bold Bordeaux or a peppery Syrah to complement the richness of the meat. Serve alongside creamy garlic mashed potatoes or a silk-smooth parsnip purée. Add a side of honey-glazed heirloom carrots or blanched haricots verts for color and crunch. A spoonful of red wine reduction or a light mint-infused jus finishes the plate beautifully. Accompany with a simple arugula salad dressed in lemon vinaigrette to cut through the fat.