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!
- 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
- 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.
- 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 on 350° for 6-10 minutes for a perfect medium-rare.
- Slice rack, serve hot and enjoy