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Home » Recipe Index » Holiday Dishes

Roast Rack of Lamb Persillade

Published: Dec 17, 2023 · Modified: May 7, 2025 by Kris Longwell · This post may contain affiliate links

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An overhead view of roasted lamb chops with a bread crumb topping baked into the sides of each chop.
A close-up view of a white dinner plate filled with roasted potatoes topped with two medium-rare lamb chops all next to a glass of red wine.

Roast Rack of Lamb Persillade is truly one of those special occasion roasts. Serve it “cathedral style” or as individual chops; either way, your guests will be blown away. And just wait until they take that first bite. Serve alongside roasted balsamic potatoes for an unforgettable feast.

Two racks of lamb persillade standing upright on a white platter with the French bones intersecting each other in a "cathedral" style presentation.

🌿 The Ingredients

The fresh parsley, garlic, and herbs in the persillade blend infuse the tender lamb with vibrant, savory flavors while the breadcrumbs create a crispy, aromatic crust that elevates the roast into an unforgettable centerpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roast rack of lamb persillade on a white background including a Frenched rack of lam, olive oil, broth, breadcrumbs, herbs, garlic, onion, salt, pepper, and butter.

👉 Substitutions and Variations

  • Protein – Individual lamb chops can be used in place of the rack. You may be interested in a simpler recipe with our Grilled Marinated Lamb Chops. You could just skip the persillade (breadcrumb and herb topping). Veal shanks are another substitution.
  • Mustard – Dijon will add a depth of flavor to the roast. It also enables the persillade to adhere to the roast. Yellow mustard can also be used and will impart no flavor. For an extra punch of flavor, try spicy brown mustard or whole grain mustard.
  • Flavor enhancers – The fresh herbs work wonderfully with the succulent and rich lamb. We recommend parsley, basil, and rosemary, but sage, marjoram, and thyme are excellent choices, too, or any combination of them. If using dried herbs, then go with half the amount.

Find ingredient notes (including substitutions and variations) below.

Expert Tip

Quality counts! Select a high-quality rack of lamb with a good fat cap for the best flavor and texture. This roast is all about the quality of the meat. Don’t skimp (this is a special occasion!).

👩🏼‍🍳 How To Make Roast Rack of Lamb Persillade

A person using a pepper grinder to season an uncooked rack of lamb in a roasting pan.
  1. Step 1: Brush oil all over the racks and season with salt and pepper. 
A glass bowl filled with a mixture of breadcrumbs and chopped fresh herbs.
  1. Step 2: In a bowl, mix the breadcrumbs, herbs, shallots, garlic, butter, salt, and pepper. 
A person brushing Dijon mustard onto the top of a roasted rack of lamb that is in a roasting pan.
  1. Step 3: Roast racks in the pan for 20 minutes for medium-rare and then smear Dijon mustard over the meat.
A person pressing a breadcrumb and herb mixture onto the top of a roasted rack of lamb.
  1. Step 4: Press a thin layer of the persillade over the mustard (not too much!)
A pair of roast rack of lamb persillade in a black roasting pan.
  1. Step 5: Broil for 2 to 3 minutes.
A person standing behind a platter that is holding a pair of roast rack of lamb persillade that are standing upright with their bones intersecting each other in a "cathedral" style presentation.
  1. Step 6: Let rest for 10 minutes, then arrange the two racks “cathedral-style.”

🍽️ How To Serve

  • After you’ve placed the racks packed with persillade under the broiler for a short amount of time (keep an eye on them and don’t let them burn!), you’ll want to let the racks rest for about 15 minutes.
  • For an epic presentation, carefully place the two racks on a platter, with the bones pointing upwards. Loosely interlock the bones to create a “cathedral-style” presentation.
  • If you’d rather skip the cathedral presentation, go ahead and slice the chops and then place them on a large platter. Two chops are typically sufficient per serving. Don’t forget a nice sprinkling of coarse sea salt.
  • Serve this roast with balsamic roasted potatoes, maple-glazed carrots, or rice pilaf with cranberries and pecans.

🙋🏽‍♂️ Frequently Asked Questions

What herbs are traditionally used in a persillade for roast lamb?

Traditionally, persillade includes fresh parsley as the main herb, often combined with garlic. We love the addition of basil and rosemary to complement the lamb’s flavor.

Can I substitute breadcrumbs with a gluten-free alternative in the roast rack of lamb persillade?

Yes, you can substitute regular breadcrumbs with gluten-free options such as crushed gluten-free crackers, almond meal, or gluten-free panko to maintain the crispy texture without gluten.

How do you properly French the rack of lamb for a Persillade roast?

To French the rack of lamb, trim away the fat and meat from the ends of the rib bones to expose them cleanly, creating an elegant presentation and making it easier to handle and carve after roasting. Your butcher can do this easily for you.

A white dinner plate filled with a serving of two French lamb chops with roasted potato wedges around the chops.

🍠 Other Incredible Holiday Roasts

  • A fully cooked standing prime rib roast sitting upright on a white platter surrounded by fresh herbs.
    Standing Prime Rib Roast
  • Royal Crown Roast with Stuffing recipe
    Royal Crown Roast of Pork with Stuffing
  • A close-up view of a roasted boneless leg of lamb with garlic and herbs sitting on white platter garnished with rosemary sprigs and cranberries.
    Boneless Leg of Lamb with Garlic and Herbs
  • An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.
    Beef Tenderloin with Red Wine Sauce

Ready to make one of the most impressive holiday roasts of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Roast rack of lamb persillade on a white platter with fresh rosemary along the base of the roast.

Roast Rack of Lamb

Roast Rack of Lamb Persillade is so festive and just so flavorful. Get two racks of lamb and ask your butcher to French the ribs, which is a technique that cuts the meat away from the top of the chop to expose the bone. And use an instant-read thermometer to reach 125°F for rare or 135° for medium-rare. This is the perfect way to serve these incredible ribs!
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: French
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Resting time: 15 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 people
Calories: 158kcal
Author: Kris Longwell

Video

Equipment

  • Roasting pan
  • Meat thermometer preferably digital

Ingredients

  • 2 racks lamb 1½ lb – 1¾ lbs, with 7 or 8 ribs, Frenched
  • 2 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

For the Persillade

  • ¾ cup Panko bread crumbs
  • ⅓ cup parsley fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 small shallot finely chopped
  • 2 cloves garlic chopped
  • 2 tablespoon chicken stock
  • 4 tablespoon unsalted butter melted
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ¼ cup Dijon mustard
  • coarse sea salt for serving

Instructions

  • Preheat oven to 450°F.
  • Brush olive oil all over the two racks and then sprinkle salt and pepper all over.
    2 racks lamb, 2 tablespoon olive oil, Kosher salt and freshly ground black pepper
  • Place the racks of lamb, fat-side up in a roasting pan and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125°F for rare or 135°F for medium rare, about 20 – 25 minutes.
  • While the meat is roasting, in a medium-sized bowl, combine the bread crumbs, parsley, thyme, rosemary, shallots, garlic, stock, melted butter, salt, and pepper. Stir to fully combine. The mixture should be moist and will stay together when pressed.
    ¾ cup Panko bread crumbs, ⅓ cup parsley, 1 tablespoon thyme, 1 tablespoon rosemary, 1 small shallot, 2 cloves garlic, 2 tablespoon chicken stock, 4 tablespoon unsalted butter, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Remove the lamb from the oven. Brush the Dijon mustard liberally over the tops of the racks. Press the persillade mixture on the tops of each rack. Use your hands to help adhere the crumb mixture to the racks.
    ¼ cup Dijon mustard
  • Turn your broiler on to HIGH.
  • Place the lamb under the broiler (about 4 inches) and broil until the topping is lightly browned, 2 – 3 minutes. Watch closely…don't let it burn!
  • Remove from the oven and allow the racks to rest for 10 to 15 minutes.
  • If desired, place the two racks on a platter, upright, with the bones interlocking to create a 'cathedral-style' presentation.
  • Use a large knife to slice each lamb chop. Sprinkle with coarse sea salt and serve at once.
    coarse sea salt

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The persillade can be made several hours in advance. 
Lamb is best when not overcooked, for it dries out easily. Medium-rare is traditional. Keep an eye on the internal temperature as actual oven temperatures can vary. You may need to turn the pan around to ensure even cooking. 
The lamb is best served soon after cooking. Leftovers are tasty, but they lose the juiciness that makes these chops so amazing. 

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This post was originally published in December 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!

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Comments

  1. Chefmimi says

    December 17, 2023 at 7:05 pm

    Such beautiful photos! My husband won’t eat lamb, so this stunner is out of the question for me, sadly.

    Reply
  2. Sarah says

    June 10, 2021 at 10:30 pm

    5 stars
    Loved it! Thank you!

    Reply
    • Kris Longwell says

      June 14, 2021 at 12:49 pm

      Hi Sarah!! Awesome!! So glad you had such great success with the rack of lamb. That is fantastic!! And thank you so much for letting us know and for the great review! That means the world to us!! All the best, Kris & Wesley

      Reply
5 from 1 vote

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