Roasted Rack of Lamb Persillade Recipe

This classic roasted rack of lamb persillade recipe is crusted in Dijon mustard and herbed breadcrumbs for a delicious and elegant main entrée. You will love the savory flavors in this lamb and will quickly become your new favorite dish.

Lamb is among my top 3 favorite types of meat to cook and eat. If you are the same, then definitely try my classic Kofta Recipe or amazing Birria Tacos.

 

Rack of Lamb Persillade

A rack of lamb persillade consists of a lamb that is coated in an herb breadcrumb mixture. The word persillade is French for Persil which is a mixture of parsley and garlic. It is the process of flavoring a dish before it is complete. Lamb persillade or lamb persillé, is the parsley and garlic mixed with breadcrumbs and mustard before it is finished cooking.

This is one of my all-time favorite dishes to make and is extremely easy to make. If you are a fan of lamb, then this is a must-make. Try serving it up with my dominos potatoes. 

Ingredients and Substitutions

• Lamb – I prefer to use a domestic or a New Zealand rack of lamb, which should have 8 bones in it.
• Dry Herbs – Dry thyme and parsley work great with this, although you can use freshly chopped.
• Dry Spices – I like to use a combination of onion and garlic granules in this.
• Mustard – Use a good Dijon mustard.
• Breadcrumbs – You can use panko or regular breadcrumbs

How to Make a Roasted Rack of Lamb Persillade

• In a bowl mix together the thyme, parsley, onion granules, garlic granules, salt, and pepper until combined and set aside.
• Season the lamb rack with salt and pepper 

Add some 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 and then rest for 3 to 4 minutes before slicing and serving.

Herb-Garlic Butter Crust Lamb Persillade

While using Dijon mustard is the classic way to make lamb persillade, I was also taught a procedure that replaces the mustard with herb-garlic butter and then uses plain breadcrumbs. Here’s how you do it:

In a stand mixer using the paddle attachment whip, 2 sticks of softened unsalted butter on high speed for 5 to 7 minutes or until it becomes light and fluffy.

Next, turn the speed to low and mix in 2 tablespoons of finely minced cloves of garlic, 3 tablespoons of chopped fresh flat-leaf parsley, 1 tablespoon of chopped fresh thyme, and sea salt and pepper to taste. Form the butter into a block and chill.

Once you finish searing the lamb before it goes in the oven, slice 3 half-inch thick slices from the herb-garlic butter and place them onto the lamb fat cap and immediately top off with about a ¼ cup of bread crumbs making sure the butter does not melt off the lamb and bake.

Make-Ahead and Storage

Make-Ahead: This recipe is meant to be eaten as soon as it’s done cooking.

How to Store: Cover and keep in the refrigerator for 3 days.  This recipe will not freeze well.

How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then add it to a sheet tray lined with parchment paper and bake at 350° for 6-8 minutes or until warm. Reheating lamb will cause it to rise in internal temperature and can take it from medium-rare to medium-well when reheating.

More Lamb Recipes

• Lamb Shanks
• Leg of Lamb
• Kibbeh
• Shepherd’s Pie
• Scotch Broth