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Roasted Rack of Lamb Recipe with Herb Bread Crumbs and Dominos Potatoes

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Roasted Rack of Lamb Recipe with Herb Bread Crumbs and Dominos Potatoes

This Roasted Rack of Lamb Recipe actually has a more sophisticated name, as it is formally known as lamb persillade.   Persillade is fancy French name meaning a combo of parsley and seasonings, which is exactly what we added to the bread crumbs and compound butter in this roasted rack of lamb recipe.  I know this is big of me, but this has and always be 1 of my favorite dishes of all time.  I’ve always said that lamb and duck are my 2 favorite things to eat and this rack of lamb doesn’t disappoint.  From the ridiculously flavorful butter and bread crumbs, to the sear on the lamb, to the amazingly tasty dominos potatoes, this dish is jam packed with awesomeness.

Easter is around the corner and since I am a bit of a traditionalist, so lamb is always on the menu come Easter.  Ever since I learned about this Roasted Rack of Lamb Recipe with Herb Bread Crumbs, or Lamb Persillade as we call it in the industry, I fell in love.  My first time making it was in culinary school and I literally could not get enough.  I went by everyone who made one and asked if they had leftovers because I wanted to eat it!  Another funny story is when I made this years ago for some friends and I couldn’t stop talking about how much I loved it, so one of my friends said I should change my name from Billy Parisi to Billy Persillade lol.  I know, I’m over the top sometimes.  There are also twists on this version as well.  Instead of using this really tasty herb butter, you can also use Dijon mustard in place of it and put that down on the lamb before adding on the crumbs.  Both ways are awesome, just different.  In any event, once you try this you will love it guaranteed and my hope is that it will become not only your new favorite lamb dish but also your favorite dish in general.

If you’ve got an herb butter lying around be sure to use it, if not it’s as easy as whipping together chives, thyme, parsley, unsalted butter, finely minced garlic, salt and pepper until the butter becomes light and fluffy.  Just note that you most likely won’t use all of the butter but be sure to freeze it and use it for another recipe.  It is delicious mixed into some veggies or finished over a tasty steak.  You’re welcome :-).

When preparing large meals for a crowd, I’m all about finding ways to help me create things more efficiently, so I can enjoy the company of the folks that are breaking bread with me.  One of my favorite tools in my kitchen is my Franke Roller Mat.  It has so many different functions from drying dishes, to being used as a hot pad, and my favorite as a colander.   Since the potatoes take the longest to cook it’s important for timing purposes that we start with those first, which means washing them.  Thanks to my Franke roller mat, it rolls out perfectly over my gorgeous bright white Franke farmhouse sink perfectly and I can use it to clean off my vegetables without having to bend down low into my sink.  I’m about 6’3 plus boots, and I’ll do just about anything to save the life of my back, so if it means putting less stress on it while I rinse my veggies then that’s a huge win in my book.  Like I said, it gets used all the time.

Once your potatoes are sliced up, basted with butter and seasoned with salt, you want to press them down gently onto a sheet tray with parchment paper so that they represent dominos, hence dominos potatoes.  They take about 45 minutes to cook so after 20 to 25 minutes you want to get started on your lamb.  Be sure to French the lamb by removing all of the fat and sinew away from the bones to make them really stand out and pop.  It looks so much better this way and I promise your guests will be wowed.

 

 

It’s important to season your lamb very well on both sides with salt and pepper before searing it in olive oil until it is golden brown and caramelized on all sides.  From there flip it over to be fat side up and spread on the butter and sprinkle on the bread crumbs, and send it to the oven to finish it up to your desired internal temperature.  A rack of lamb can take a minute to cook so be sure to set aside 10-15 minutes to achieve a medium-rare internal temperature.  If you love medium or medium-well then for sure give yourself 20 to 25 minutes.  If you like well done, just throw it away!


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Roasted Rack of Lamb Recipe with Herb Bread Crumbs
 
Try this classic Roasted Rack of Lamb Recipe with Herb Bread Crumbs that is sure to be a family favorite!
Ingredients
  • 1 New Zealand or Domestic rack of lamb
  • 1 tablespoon dry thyme
  • 1 tablespoon dry parsley
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ cup Panko bread crumbs
  • 2 tablespoons Dijon mustard
  • Kosher salt and fresh cracked pepper
Instructions
  1. Season the lamb rack with salt and pepper and in a hot skillet with sear till golden brown on all sides. For the herb crumbs, place everything in a mixing bowl and mix until completely combined minus the mustard.
  2. Once the lamb rack is perfectly seared keep it in the pan with the fat cap side up.
  3. Next spread the dijon mustard evenly and generously sprinkle the herb crumbs on top.
  4. Place pan in the oven on 350° for 6-10 minutes for a perfect medium-rare.
  5. Slice rack, serve hot and enjoy

Braised Lamb Shanks Recipe with Parmesan Risotto

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Braised Lamb Shanks Recipe with Parmesan Risotto

I have always said that lamb and duck are hands down my favorite proteins of all time, and because they are it of course means I don’t get to eat them too often.  My wife isn’t too adventurous when it comes to eating foods that are a little different from the norm, and she especially won’t eat lamb or duck.  However, when it’s holiday season I usually get to make just about whatever I want.  For instance, I made smoked turkeys for Thanksgiving, which is definitely a little different than the norm, and the whole family was totally ok with it!  In light of having some success with twisting things up for the holidays I figured I would whip up this Braised Lamb Shanks Recipe with Parmesan Risotto for the Easter holiday weekend.  Now I’m not sure if my wife will dig it, but I am 100% confident that she’ll at least eat the risotto, which is a meal in itself.

Braising lamb shanks is actually really easy, it just requires some time, but it’s way quicker than braising most other meats like brisket or pork butt.  Once you taste the rich flavor combos of the lamb and red wine beef broth it’s braising in, you’ll forget all about the fact that it took 3 hours to make it.  Once you taste all of that goodness with the risotto you won’t care about anything at all, yes it’s that good!  The first part of braising lamb is seasoning them and then searing them in a bit of olive oil until they are golden brown.  The process of braising is caramelizing until roasted, not over cooked, and then finishing by simmering in a flavorful liquid.  Once the lamb is browned on all sides you want to remove it and then add a bunch of vegetables into the pan that you roasted the lamb in.  I’m a huge fan of not peeling my root vegetables simply because there is so much flavor and so many nutrients on the skin of vegetables.  Instead of peeling them, I like to simply wash them really well and then slice them up.  One my favorite kitchen gadgets to help me do this our Franke Roller Mat and Gooseneck Faucet with Hose Extender.  The Roller Mat acts as a colander, among many other things, making it easy to wash vegetables right over of the sink.  It’s honestly one of the coolest things in our kitchen and we use it daily!  Once the veggies are washed and rinsed you then want to roast them up in that pan until they are caramelized.  This part takes about 15 minutes to do it properly.  Once browned add in some tomato paste to help give it some color and body followed up by deglazing with red wine.  From there add the liquid, herbs, the browned lamb shanks, and a lid, and off to the oven it goes. I promise it’s that easy, just check out the video!

While the lamb is in the oven you’ll definitely have some time on your hands, so go hang out for 2 hours before returning to the kitchen to prepare the risotto.  I grew up in a kitchen that made risotto every day, so it’s as serious as religion for me.  You must always use an oversized pot to make it in and you must always use a wooden spoon while always continuing to stir in the exact same direction.  Don’t you dare let me catch you stirring any other way :-).  To me, the most important part of risotto is making sure you take the time to brown up and caramelize your onions.  Preparing the onions this way will make for the most flavorful rich risotto ever, so be sure to give yourself an hour total to make the risotto.  Once your onions are browned, add in the rice to toast it up a bit.  You then deglaze with white wine followed up by adding in chicken stock a few ladles at a time until the rice absorbs all the liquid, all while continuing to stir.  You repeat this process quite a few times until the rice is al dente, or slightly crunchy.  Always finish off your risotto with some fresh grated parmesan cheese and cream to give the richest of flavors.

The last thing you want to do is plate everything by adding a lamb shank over a bed of risotto along with some of the jus from the braising pot.  You can garnish with some fresh herbs, but I suggest not wasting too much time so you can eat this deliciousness ASAP!  Happy cooking everyone!

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Braised Lamb Shanks Recipe with Parmesan Risotto
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Recipe type: main
 
Sink your teeth into this delicious and elegant Braised Lamb Shanks Recipe with Parmesan Risotto that is sure to be a family favorite!
Ingredients
For the Lamb:
  • 4 lamb shanks
  • 1 tablespoon of olive oil
  • 3 sliced carrots, peelings on
  • 2 sliced parsnips, peelings on
  • 1 sliced turnip, peelings on
  • 1 sliced yellow onion, peelings on
  • 4 sliced celery stalks
  • 6 garlic cloves
  • 12-15 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 small bunch of parsley
  • 3 tablespoons of tomato paste
  • 2 cups of red wine
  • 32 ounces of beef stock
  • Kosher salt and fresh cracked pepper
For the Risotto:
  • 2 tablespoons of unsalted butter
  • 1 peeled and small diced yellow onion
  • 2 cups of Arborio rice
  • 2 cups of chardonnay
  • 64 ounces of chicken stock
  • 1 cup of grated parmesan cheese
  • 1 cup of heavy whipping cream
  • Kosher salt and fresh cracked pepper
Instructions
  1. Preheat the oven to 325°.
  2. Lamb: Season the lamb on all sides with salt and pepper and sear them until golden brown in a large pot with olive oil over high heat. Once brown remove them from the pot and set aside.
  3. Next, add all of the vegetables and herbs into the pot and caramelize, about 15 minutes.
  4. Add in the tomato paste and stir until combined and cook for a further 3 to 4 minutes. Deglaze with red wine and cook until it becomes very thick and incorporated into the mixture.
  5. Add in the stock followed up by adding in the lamb shanks. Place a lid over the pot and cook in the oven at 325° for 3 hours. Remove them from the pot and strain the vegetables and serve with the remaining liquid.
  6. Risotto: Risotto: Melt the butter over medium heat in a large pot and add in the onions and caramelize, about 20 minutes.
  7. Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
  8. Stir the rice constantly until the rice has absorbed the wine and add in 8 ounces of chicken stock at a time while continuing to stir until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy.
  9. Fold in the Parmesan cheese, whipping cream and season with salt and pepper until combined. Keep warm.
  10. Serve the lamb over a bed of risotto.

 

Scotch Broth Soup Recipe with Cous Cous

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It’s been quite along time since I’ve made Scotch Broth Soup with Cous Cous.  Traditionally there is barely in the soup but I just happen to love Israeli cous cous, so that’s what I used.  I was at the University of Missouri Country Club when my chef told me to make Scotch Broth for soup with all of the left over lamb I had.  I looked at him completely clueless because I had absolutely no clue what he was talking about.  So I did a little research and a few hours later I had this delicious soup with the most savory broth, which made me fall in love with it.  Just like now, I used cous cous back then too, except for then I had to use it because there was such an abundance of it.  Now I used it because I like the flavor and because barely is so strong it can sometimes over take the profile of a soup.

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I used Bob’s Red Mill® Israeli cous cous in my scotch broth soup and it was perfect.  For the longest time I thought cous cous was a grain, but in fact it is toasted semolina so in that respect it’s actually pasta.  I just simply but the cous cous in with about 20 minutes left in the cooking process and it cooked in the broth and was absolutely delicious once it was done.

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Fort he lamb, I seared 2 lamb shanks in a little bit of rendered bacon fat and then set them aside so I could roasted of the vegetables.  I then returned the lamb shanks along with some chicken stock, bay leaves and fresh thyme sprigs and simmered over low heat for 3 hours.

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Once the lamb is done braising in the liquid, all you have to do is remove it and remove the meat from the bone and return it back to the pot of soup.

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I wanted a little bread for dipping so I whipped up some buttery gruyere cheese crostinis.  It’s literally just that..  A sliced French baguette, butter, s&p, and guyere.  Bake’em in the oven for 15 minutes on 375°. DONE!

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I also made an herb gremolata to put in the top.  Traditionally a gremolata consists of lemon peel, parsley and olive oil, but I wanted more flavor so I added in rosemary, thyme and oregano!  Chop it all together, season it and you’re done!

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I started cooking small batches of soup, because well my freezer is jam packed and we given away as much as we can so moving forward my soups will be smaller in size.

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In addition to a basic mirepoix, I also small diced and added in some turnips, parsnips and a bit of garlic!

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and one last shot for you!  Be sure to follow Bob’s Red Mill® on all of their social media channels!

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Scotch Broth Soup Recipe with Cous Cous
 
Take a bite of this delicious old country Scotch Broth Soup Recipe with Cous Cous that is comforting to the last bite!
Ingredients
For the Soup:
  • 2 lamb shanks
  • 2 tablespoons of rendered bacon fat
  • ½ small diced yellow onion
  • 2 peeled and small diced carrots
  • 2 small diced stalks of celery
  • 1 peeled and small diced turnip
  • 1 peeled and small diced parsnip
  • 3 finely minced cloves of garlic
  • 1 peeled and small diced russet potato
  • 64 ounces of chicken stock
  • 2 bay leaves
  • 8 sprigs of fresh thyme
  • 2 cups of Bob’s Red Mill® Pearl Cous Cous
  • Kosher salt and fresh cracked pepper to taste
For the Gremolata:
  • 1 tablespoon of finely diced fresh rosemary
  • 1 tablespoon of finely diced fresh thyme
  • 1 tablespoon of finely diced fresh oregano
  • 1 tablespoon of finely diced fresh parsley
  • zest of 2 lemons
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Crostinis:
  • 1 French baguette sliced into thin slices on a bias
  • 3 tablespoons of unsalted butter
  • 1 cup of shredded gruyere cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Season the lamb on all sides with salt and pepper.
  2. In a large pot on high heat with bacon fat sear the lamb on all sides until golden brown and then set the lamb aside.
  3. Next, add the onions, carrots, celery, turnips, parsnips and garlic to the pot and saute for 8 to 10 minutes.
  4. Add the lamb back into the pot with the vegetables along with the stock, bay leaves and thyme and simmer on low heat for 3 hours.
  5. With 20 minutes left in the cooking process remove the braised lamb shank, remove the meat, roughly chop, discard the bone and add the meat back to the pot along with the cous cous. Season to taste with salt and pepper and keep warm.
  6. For the gremolata add all ingredients to a bowl and mix together.
  7. For the crositinis, brush each slied with butter, season with salt and pepper and evenly sprinkle the cheese over top and bake in the oven on 375° for 15 minutes.
  8. Serve the soup with the gremolata and cheese crostini.

 

Mediterranean Grilled Rack of Lamb Lollipops Recipe

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My two favorite things in life are duck and lamb… Now if only I could figure out a cohesive way to include both in the same dish, I’d be the happiest man on earth.  However this Mediterranean Grilled Rack of Lamb Lollipops Recipe do the trick to satisfy my craving.  These things are awesome when entertaining for a party or simply serving them for dinner.  You simply just grab a bone and chow down.  It’s kind of like a really expensive chicken wing :-).  In any event if you’ve never tried lamb, then for sure check out this Mediterranean Grilled Rack of Lamb Lollipops Recipe.

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Garnish with fresh chopped oregano and parsley.

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Mediterranean Grilled Rack of Lamb Lollipops Recipe
 
Try these Mediterranean Grilled Rack of Lamb Lollipops Recipe at your next get together. Learn how to make a delicious spice rub!
Ingredients
  • 1 rack of lamb sliced into individual bones
  • 4 tablespoons of olive oil
  • 1 tablespoon of cumin
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1½ teaspoons of coriander seeds
  • Kosher salt and cracked pepper to taste
Instructions
  1. Place the olive oil, cumin, coriander, garlic powder, onion powder, salt and pepper onto a plate and mix with a spoon. Rub each lamb bone (lollipop) into the olive oil and spice mixture coating each one on all sides.
  2. Next, cook the lamb on a very hot grill (450° to 550°) on both sides until the desired internal temperature is achieved (2 to 3 minutes on each side for medium-rare). Let rest for 1 to 2 minutes before serving.

Roasted Lamb with Mediterranean Grilled Green Beans

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Roasted Lamb with Mediterranean Grilled Green Beans
 
Try this amazing Roasted Lamb with Mediterranean Grilled Green Beans that is sure to be a fan favorite!
Ingredients
For the Lamb:
  • 1 butterflied leg of lamb (can be cut in half if too large)
  • 4 finely minced fresh garlic cloves
  • zest and juice of 1 lemon
  • ½ cup of fresh rosemary leaves
  • 3 tablespoons of olive oil
  • Kosher salt and fresh cracked black pepper to taste
For the Green Beans:
  • 1 large seeded heirloom tomato
  • 1 small sweet onion cut into ½" thick slices
  • 8 ounces of picked green beans
  • 4 tablespoons of olive oil
  • 2 tablespoons of fresh oregano leaves
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Place the lamb in a a pan and coat all sides with the garlic, lemon zest and juice, rosemary and olive oil and place in the refrigerator to marinade for at least 20 minutes. Once marinated, season both sides with salt and pepper and place on a hot grill (450° to 550°) for 25 to 35 minutes (medium-rare +) or until caramelized and desired internal temperature is achieved. Once cooked remove from the grill and thinly slice.
  2. Coat the tomato, onions and green beans with olive oil and season with salt and pepper. Place all of the vegetables on a hot grill (450° to 550°) for 8 to 12 minutes or until caramelized and al dente in texture is achieved.
  3. Once cooked, remove from the grill. Small dice the tomatoes and onions and place in a large bowl along with the cooked green beans, oregano leaves and mix together. Adjust the seasonings with salt and pepper to taste.
  4. To Plate: Place down the green beans on a plate and fan the sliced lamb over top. Garnish with rosemary sprig and lemon wheel.

Potatoes Au Gratin and Grilled Leg of Lamb

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Potatoes Au Gratin and Grilled Leg of Lamb
 
This Potatoes Au Gratin and Grilled Leg of Lamb recipe is perfect for an elegant Passover or Easter Dinner!
Ingredients
For the Lamb:
  • 4 finely minced cloves of fresh garlic
  • 3 tablespoons of finely minced fresh thyme
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tablespoons of olive oil
  • 1 small leg of lamb
  • Kosher salt and fresh cracked pepper to taste
For the Potatoes:
  • 5 Russet potatoes peeled and thinly sliced
  • 2 ounces of unsalted butter cut into small chunks
  • 1½ cups of heavy cream
  • 1 cup of shredded Parmesan cheese
  • Kosher salt and ground white pepper to taste
  • ½ teaspoon of ground nutmeg
  • 1 cup of bread crumbs
  • 2 tablespoons of olive oil
Instructions
  1. In a plastic slider bag place the lamb, garlic, thyme, lemon zest, lemon juice and olive oil and place in the refrigerator to marinate for at least 30 minutes. Once marinated, remove the lamb from the bag and season all sides with salt and pepper and cook on a hot grill (450° to 550°) on all sides until golden brown and a medium-rare to medium internal temperature has been achieved (this will take 30 to 40 minutes) Once cooked, remove the lamb from the grill and set aside to rest for 2 to 3 minutes. Slice up and serve on a plate.
  2. Place the potatoes in a bowl along with butter, cream, cheese, salt, pepper and nutmeg and mix thoroughly. Transfer the mixture to a souffle dish and bake in the oven on 400° for 60 to 75 minutes. With about 25 minutes left in the cooking process, thoroughly mix together in a bowl the bread crumbs and olive oil and top the potatoes in the oven off with the mixture and finish baking. Once cooked serve along side the sliced lamb.

Grilled Lamb Medallions Recipe with Stuffed Peppers

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This Grilled Grilled Lamb Medallions Recipe with Stuffed Peppers is super tasty and really hearty, and quite frankly offers a little something for everybody.  If you don’t like lamb, no problem we’ve got stuffed peppers loaded with vegetables and cous cous.   See, something for everyone!  In all seriousness, this Grilled Lamb Medallions Recipe with Stuffed Peppers is more of a complete meal.  The lamb is marinated in fresh herbs, a little spice, lemon and olive oil and then grilled to medium-rare.  Lamb medallions come from the loin so in nature they are more tender and are really delicious when either grilled up or even pan seared.  Also they are not nearly as expensive as a rack and are just as delicious if you don’t have all day to braise a leg!

For the mediterranean cous cous stuffed peppers in this Grilled Lamb Medallions Recipe with Stuffed Peppers think of every vegetable you love in a cooked harmony of goodness and flavor!  Yeah that was a weird description, sorry lol.  But in all seriousness, I used zucchini, squash, eggplant, really I sought out what was in season and on sale, and you can do the same to make sure that no matter what time of year it is that you are making this Grilled Lamb Medallions Recipe with Stuffed Peppers that it is with seasonal veg.   Once  you grill the veg toss it with the cooked cous cous, along with some herbs, seasonings and cheese and stuff up those peppers and roast away in the oven!  Good to go!!  If you love lamb then  you have to check out this Scotch Broth Soup Recipe with Cous Cous!


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Grilled Lamb Medallions Recipe with Stuffed Peppers
 
Learn how to make this Grilled Lamb Medallions Recipe with Stuffed Peppers that is bursting with flavor!
Ingredients
For the Lamb:
  • 1 pound of sliced lamb medallions
  • 2 finely minced cloves of garlic
  • 1 tablespoon of chopped fresh oregano
  • 1 tablespoon of chopped fresh rosemary
  • 1 teaspoon of roughly ground coriander seeds
  • ½ teaspoon of cumin
  • juice of 1 lemon
  • ¼ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Stuffed Peppers:
  • 1 cup of Mediterranean cous cous
  • 1¾ cup of water
  • 1 small zucchini sliced thick and longways
  • 1 small yellow squash sliced thick and long ways
  • 1 small egg plant peeled and sliced thick
  • 2 teaspoons of chopped fresh rosemary
  • 4 bell peppers sliced on a bias, seeds removed
  • Kosher salt and fresh cracked pepper to taste
  • ¼ cup of Feta cheese
Instructions
  1. Lamb: In a bowl mix together garlic, oregano, rosemary, coriander, cumin, lemon juice, salt and pepper, and olive oil and pour into a plastic bag along with the lamb medallions. Move the bag around to coat the lamb on all sides. Place in the refrigerator and marinate for at least 30 minutes. Once marinated remove from the bag and grill on very high heat (450° to 550°) for 2 to 3 minutes (depending on the thickness) on each side for a medium-rare internal temperature. Once cooked remove from the heat and set aside to rest before serving.
  2. Peppers: Bring 1¾ cup of water to a boil in a medium sized pot and pour in the cous cous. Immediately turn off the heat and put a cap on the pot and let sit for 10 to 12 minutes or until all of the water is absorbed into the cous cous. Next place the sliced zucchini, squash and eggplant on a hot grill (450° to 550°) and cook for 5 to 6 minutes or until golden brown and slightly crunchy. Once cooked, remove from the heat and cut into medium sized dices. Place the diced vegetables in a large bowl along with the cooked cous cous and mix thoroughly with rosemary, salt and pepper. Take a small amount of the cous cous mixture and fill up the bias sliced peppers. Top off with a small amount of Feta cheese and place the entire stuffed pepper on the grill and roast for 6 to 8 minutes (cheese should begin to melt). Once cooked remove from the heat and serve on a plate along side the cooked lamb. NOTE: the lamb and stuffed peppers will take the same amount of time to cook so I recommend grilling them together.