Roast Rack of Lamb

Course: Entree

Cuisine: French

Prep Time: 20

Cook Time: 30

Resting time: 15

Total Time: 1 5

Servings: people

Calories: 158kcal

Author: Kris Longwell

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!

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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

Video

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