1/2 c Finely chopped fresh parsley 1 tb Minced garlic 1/2 c Bread crumbs 1 tb Dijon mustard 1/2 ts Salt 1/4 ts Pepper 2 tb Melted butter 2 6-bone rack of lamb PREHEAT OVEN TO 375F. Mix ingredients together to form a crumbly paste. Roast the racks of lamb until they are very rare, about 10 minutes, then spread the crumb mixture over the lamb and press it in firmly. Replace in the oven and cook to desired doneness. Makes 1 Rack
How To make Lamb Persillade's Videos
STUNNING Roast Rack of Lamb Persillade
If you're looking for a show-stopper centerpiece roast for your holiday feast, look no further! The lamb is melt-in-your-mouth scrumptious and the crunchy herbaceous breadcrumb exterior adds incredible taste and texture. Truly spectacular and not difficult to prepare!
OTHER HOLIDAY ROAST RECIPE VIDEOS: Standing Prime Rib Roast:
Boneless Leg of Lamb:
ROAST RACK OF LAMB PERSILLADE INGREDIENTS: 2 (two) 1¾ racks of lamb, Frenched Olive oil, for brushing Salt and pepper 1/4 cup Dijon mustard 3/4 cup bread crumbs 1/3 cup chopped fresh parsley 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme 1 small shallot, finely chopped 2 cloves garlic, minced Zest of one lemon 1/2 tsp salt and pepper, each
FULL RECIPE:
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In the Kitchen: Lamb Chops Persillade
Discover Newport brought us Chef Sean Smith from 15 Point Road Restaurant on Tuesday morning, to make Lamb Chops Persillade. The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
How to Make the Best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust.
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Roast Rack of Lamb Persillade
This classic has been served for decades in France and the United States. It has and will continue to endure because people are so satisfied eating it. The ‘Persillade” aspect refers to the combination of parsley, garlic, bread crumbs and butter that adhere to the lamb rack during the roasting process. Some cooks add the “persillade” during the finishing process, but I prefer to roast the lamb with it throughout the process. I also coat the lamb rack with Dijon mustard to help the “persillade” adhere to the lamb as well as adding a great indistinguishable flavor to the final taste of this dish. This video also represents the classic recovery of the roasting juices and sauce/juice preparation from the roasting process. Understanding this preparation is essential for any serious cook, both domestic and professional.
How To Pan Roast A Rack Of Lamb
Questions, comments and further information can be found at this episode's show notes:
This video will teach you how to pan roast a rack of lamb.
How to Make Roast Lamb | Recipe Lab | The New York Times
Julia Moskin roasts lamb slathered in a mixture of butter, anchovies, rosemary and garlic.
Produced by: Andrew Scrivani and Jason Lee
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How to Make Roast Lamb | Recipe Lab | The New York Times