Crumb-Crusted Rack of Lamb Persillade

This Crumb-Crusted Rack of Lamb Persillade is a classic dish that consistently impresses at any gathering. The succulent meat paired with a crunchy panko Persillade crust creates a delightful blend of flavors and textures, transforming an ordinary meal into a gourmet delight!

Why You’ll 🫶🏻 this Rack of Lamb

This rack of lamb is a standout main course that beautifully marries simplicity with sophistication. Ideal for special occasions or a cozy dinner at home, this recipe guarantees tender, flavorful lamb that will leave a lasting impression on your family and guests. Enhanced by fresh herbs, garlic, and a crunchy panko crumb topping, this dish is not only aromatic but also visually captivating. Enjoy! ~Nicole

Key Ingredients for Crumb-Crusted Rack of Lamb Persillade

Rack of Lamb is a mouthwatering cut of meat with rich flavor that invites indulgence. Typically, it is French trimmed, meaning the rib bones are exposed by removing the surrounding fat and meat. You can choose between domestic rack of lamb, which is slightly larger and has a milder taste, or the more robust flavors of New Zealand or Australian rack of lamb.

Panko is a distinctive type of Japanese breadcrumb characterized by its large, airy flakes, which create a wonderfully crispy coating when fried in oil or butter. Its unique texture allows it to absorb less oil than traditional breadcrumbs, resulting in a lighter, crunchier finish.

Olive Oil and Unsalted Butter form the fat base in which the panko crumbs are cooked to achieve a golden color and a crispy texture.

Parsley, Garlic, Anchovy Paste, and Lemon Zest are the flavor profile ingredients of the Persillade. Incorporating parsley, garlic, and lemon zest into persillade significantly enriches its flavor, resulting in a lively and refreshing sauce. The parsley serves as a fragrant foundation, while the garlic lends bold intensity, and the lemon zest adds bright acidity. Additionally, mixing in anchovy paste deepens the flavor profile, providing a savory richness that beautifully complements the fresh herbs and garlic. This delightful combination is a hallmark of Provençal cuisine, enhancing dishes with its umami depth.

Dijon Mustard adds a zesty layer that not only elevates the meat’s flavor but also helps the herb crust adhere. Its sharp, tangy notes beautifully balance the rich taste of lamb, creating a delightful contrast that enhances the overall dish.

Equipment Needed

• 12-inch non-stick skillet
• Rimmed baking sheet with wire rack
• Digital cooking thermometer
• Silicone brush

Tips for Making Crumb-Crusted Rack of Lamb Persillade

Preheat the oven to 450°F. Line a 17.9 x 12.9-inch baking sheet with aluminum foil. Lightly spray a wire rack with non-stick cooking spray and place the rack in the baking sheet.

1. 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. Season both sides of the racks of lamb with 1 ½ teaspoons salt and ½ teaspoon pepper. Place the lamb on the wire rack and roast for 10 minutes.
2. 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. At this point, I insert the digital cooking thermometer into one of the cut sides of a rack.
3. Immediately return the lamb to the oven and roast for another 20-25 minutes, or until it reaches an internal temperature of 135°F for perfect medium doneness.

Substitutions

• Fresh parsley serves as the primary herb in persillade, but you can easily swap it for alternatives like chives, tarragon, or basil.
• While fresh minced garlic is ideal, garlic powder can work in a pinch.
• Additionally, if you need to substitute olive oil, any neutral oil will suffice.

Serving Suggestions

This rack of lamb pairs beautifully with a variety of side dishes and salads. Some ideas are…

• Potato Stacks with Garlic and Fresh Thyme
• Purée of Garlic Confit Potatoes
• Mashed Potatoes with Crème Fraïche and Chives
• Skillet Cheesy Scalloped Potatoes
• Potato Gratin with Tomatoes, Gruyère, and Thyme
• Glazed Carrots
• Braised Spring Vegetables
• Roasted Asparagus with Shallots and Chives
• Bibb Lettuce Salad with House Vinaigrette
• Roasted Beets and Arugula Salad with Goat Cheese and Hazelnuts
• Radicchio Salad with Pear, Parsley, and Blue Cheese

Crumb-Crusted Rack of Lamb Persillade

By Nicole Prep: 5 minsCook: 30 minsTotal: 35 mins Servings: 4 -6 This Crumb-Crusted Rack of Lamb Persillade is a classic dish that consistently impresses at any gathering!

Equipment

• 12-inch non-stick skillet
• Rimmed baking sheet with wire rack
• Digital cooking thermometer
• Silicone brush

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 

1. 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.
2. 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.
3. 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.
4. 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from americastestkitchen.com and Barefoot in Paris, by Ina Garten