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Ina Garten

Rack of Lamb Persillade


Ingredients

  • 3 small or 2 large racks of lamb frenched
  • Good olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups loosely packed fresh parsley leaves
  • 1 tablespoon chopped garlic 3 cloves
  • 1 cup fresh white breadcrumbs
  • 2 teaspoons grated lemon zest 2 lemons
  • 4 tablespoons unsalted butter melted

Method

  1. Preheat the oven to 450 degrees F.
  2. Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
  3. Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
  4. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
  5. Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
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  • Louisa34
    February 2012

    Some other persillade recipes can be found here: Gourmandia.com, gourmandia.net, Gourmandia.ca, Gourmandia.fr, Gourmandia.jp, Gourmandia.de, gourmandia.org.uk, Everything-bread.com, Coffeefashion.com, Learnaboutpizza.com, Everything-cake.com, Milkdelight.com, Fishlogy.com, soupssimo.comAboutpeas.com, Bananapedia.com, wikichicken.com Allthemeat.com, Everything-corn.com, Ibeefrecipes.com, zcocktails.com, Everythinglemon.com, Thesaladsite.com, pepperecipes.com, thesodasite.com, chocolarious.com, knowallwines.com

  • cintia
    November 2010

    I just find my Christmas main dish....

  • Gorgeous
    April 2010

    Oh this was so mouth watering I couldn't get my guest out of the kitchen

  • wendy134
    January 2010

    Frenched means to expose the bone on a lamb cutlet or lamb shank. It dosen't mean it is French Lamb?

  • woo girl
    November 2009

    I think New Zeland lamb is better than frenched lamb

  • DE2
    December 2008

    I think I might try this doesn't look too hard.

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