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An oval platter with Crumb-Crusted Rack of Lamb Persillade, each slice revealing pink centers beneath a golden herb and breadcrumb crust. A fork and knife rest nearby on the dark wooden table.
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Crumb-Crusted Rack of Lamb Persillade

This Crumb-Crusted Rack of Lamb Persillade is a classic dish that consistently impresses at any gathering!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, French
Diet: Gluten Free
Keyword: Easy, Garlic, Lamb, Panko, Parsley
Servings: 4 -6
Author: Nicole

Equipment

Ingredients

  • 2 racks of lamb (about 1 ½-2 pounds each) frenched and fat trimmed to an ⅛-inch
  • 1 cup unseasoned panko crumbs
  • 1 tablespoon Extra-virgin olive oil
  • 1 tablespoon unsalted butter melted
  • 3 cloves garlic finely minced
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt divided
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons lemon zest
  • ½ cup minced fresh flat-leaf parsley

Instructions

  • Adjust the oven rack to the middle position and heat the oven to 450℉. Line a 11 ½ x 17 ½-inch baking sheet with aluminum foil. Lightly spray a wire rack with non-stick cooking spray and place the rack in the baking sheet.
  • In a medium bowl, combine panko, tablespoons of olive oil, butter, garlic, anchovy paste (if using), ½ teaspoon salt, and ¼ teaspoon pepper.Transfer the mixture to a 12-inch nonstick skillet. Cook over medium heat, stirring frequently and breaking up any clumps, until golden brown, about 5 minutes. Transfer to a shallow dish. Stir in parsley and lemon zest; set aside.
  • Gently pat the lamb dry using paper towels, then evenly sprinkle ¾ teaspoon of salt over each rack and season with pepper. Place both lamb racks on the wire rack set in the rimmed baking sheet. Roast for 10 minutes.
  • Remove the lamb from the oven. Working with one rack at a time, brush each rack with 2 tablespoons of the mustard. Gently transfer the lamb into the panko mixture, turning to ensure all sides are coated, and pressing lightly to help the crumbs stick. Immediately return to the oven and roast for another 20-25 minutes or until the lamb reaches an internal temperature of 135°F for a perfect medium doneness. Transfer to a carving board and let rest for 15 minutes. Cut into single or double chops and serve. Enjoy!

Nutrition

Calories: 993kcal | Carbohydrates: 2g | Protein: 37g | Fat: 92g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1417mg | Potassium: 544mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 722IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 4mg
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