This classic roasted rack of lamb persillade recipe is crusted in Dijon mustard and breadcrumbs for a delicious and elegant mainentrée.
Servings: 2
Prep Time: 35 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 45 minutesminutes
Ingredients
1tablespoondry thyme
1tablespoondry parsley
1tablespoononion powder
1tablespoongarlic powder
1/2cupPanko bread crumbs
1New Zealand or Domestic rack of lamb
2tablespoonsolive oil
2tablespoonsDijon mustard
sea salt and fresh cracked pepper to taste
Instructions
In a bowl, mix the thyme, parsley, onion granules, garlic granules, salt, and pepper until combined and set aside. Note that there will be some herb crumbs left over after placing them on the lamb.
Season the lamb rack with salt and pepper.
Add the 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.
Slice rack, serve hot, and enjoy.
Notes
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.You can use this persillade crumb topping on any protein you cook as a finishing garnish.