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How To make Roast Rack Of Lamb with Parsleyed Crumbs
1 well-trimmed 1-1/2 pound rack of lamb
room temperature 3
tablespoons coarse grained mustard 1/2 cup fresh bread crumbs
1/4 cup fresh parsley :
minced
1 teaspoon dried rosemary crumbled
1 clove garlic :
minced
Position rack in center of oven and preheat to 450 F. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture over top of lamb.
Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400 F. and roast until thermometer inserted into center of meaty part registers 135 F. for medium rare, about 15 minutes longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs, and serve.
How To make Roast Rack Of Lamb with Parsleyed Crumbs's Videos
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.
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How to Make Crumb-Crusted Rack of Lamb
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb.
Get the recipe for Crumb-Crusted Rack of Lamb:
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Rack of Lamb Prepared TWO Ways | Pan-Roasted With Chimichurri Sauce & Oven-Roasted with Dijon Crust
Learn how to make rack of lamb two different ways: Pan-roasted rack of lamb with chimichurri sauce and oven-roasted rack of lamb with dijon breadcrumbs. Also: how to french a rack of lamb!
The first preparation has a cooked Chimichurri Sauce. It combines Garlic and Lemon Juice with Mint and Rosemary. If you like lemon, this is for you!
The second is really easy. It has the Great taste of Dijon paired with Crunchy Panko Bread Crumbs. A Really Attractive Dish!
Ingredients:
For Either preparation
2 Full Racks of Lamb
Salt and Pepper for Seasoning the Racks
For Chimichurri:
1 Bunch of Curly Parsley-Chopped
1 Bunch of Mint-- Chopped
4 Sprigs of Rosemary- De-stemmed and Chopped
2-3 Ounces of Olive Oil
2 Tablespoons Chopped Garlic
Juice of 2 Lemons
Optional: 1 hot pepper- Chopped- You don't have to use the whole hot pepper,
Salt and Pepper to Taste
Bread Crumb and Dijon Topping:
1 1/2 -2 Cups of either Panko or Breadcrumbs
Season Panko or Breadcrumbs with...
1 Teaspoon Salt
1 Teaspoon Granulated Garlic
1/2 Teaspoon Black Pepper
Optional-1 Tablespoon Chopped Parsley
1 1/2 Cups of Grey Poupon Dijon Mustard
Happy Cooking!
How to Make Crumb-Crusted Rack of Lamb and Cheesy Brussels Sprout Gratin
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks of electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.
Get the recipe for Crumb-Crusted Rack of Lamb:
Get the recipe for Brussels Sprout Gratin:
Buy our winning electric knife:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: