Roasted Rack of Lamb Persillade Recipe
Published October 3, 2022. This post may contain affiliate links. Please read my disclosure policy.
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.
Chef Notes + Tips
- You can use this persillade crumb topping on any protein you cook as a finishing garnish.
More Lamb Recipes
- Lamb Shanks
- Leg of Lamb
- Kibbeh
- Shepherd’s Pie
- Scotch Broth
Roasted Rack of Lamb Persillade Recipe
Ingredients
- 1 tablespoon dry thyme
- 1 tablespoon dry parsley
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 cup Panko bread crumbs
- 1 New Zealand or Domestic rack of lamb
- 2 tablespoons olive oil
- 2 tablespoons Dijon 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.
I made this last night, and it was excellent! It was very easy. We don’t usually eat lamb, but I will definitely make this again.
To prepare for a larger group would you recommend searing, adding seasonings and refrigerate until ready to bake?
Loved the recipe. The first step also includes the panko in case it is not clear.
My husband thought it was the best rack of lamb he’d ever eaten!
Perfection! A can’t miss.
thank you!
Another winner from thw Chef
Excellent!
Made this tonight for a friend who had never eaten lamb. She is now hooked. Excellent introduction to this most delectable protein. Thank you Chef
my pleasure!
This is wonderful ….. easy to make and absolutely delicious !!! Thank you.
Awesome!
We used your rack of lamb recipe for Easter dinner and everyone raved about it! It’s excellent! You really know how to accent the lamb flavor. I always go to your site first for our recipes. You make each step to easy to follow. Bravo to you, Chef Billy!
I appreciate you!
My husband is the lamb enthusiast and he said this is absolutely the best lamb he’s ever eaten! THANKS!
My pleasure!