Rack of Lamb Persillade

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This is a terrific, easy recipe. I made this twice in a two week span of time. The first time I had a rather small rack of lamb (right around one pound, and the second time, I had one that weighed close to a pound and a half. I was concerned about how the timing would work with a rack that was quite a bit larger, but I took heart knowing that Ina had called for 3 small or two larges racks. Both times, I followed the baking times exactly, and both times the lamb turned out just the way we like it. You know that you've found a really good recipe when it turns out consistently delicious, and cooked perfectly.

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I saw this show a while back and was afraid to try lamb because I remember my mom made a leg of lamb when I was young (like 8 and I guess we all hated it. A coworker told me she thought it tasted like pork so I decided to give it a whirl. I deliberately searched for Ina's recipe and it was incredible. My husband loved it too. What I changed up was I used less lemon rind. I don't care too much for overpowering lemon taste in my food. I also used italian panko bread crumbs. Next time I am not going to oil the rack with the olive oil. I think that's what caused the coating to slide. And I did pack it on with my hands! I had this two days ago and I'm ready to have it again, it was that good!

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In a word... WOW, a whole lotta WOW! Love this, it's easy to make and my family and friends have this on their request list!!

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I love Ina. She is my favorite Chef Celeb. I tried this recipe for the first time today and it turned out wonderful. Someone mentioned that the parsley breading slid off, but I didn't have any issues with it and I used a lot of olive oil. I think they should probably have just scooped it out with their hands and packed it on. Anyway, I am a spice girl so I added a bit of red pepper along with roasting it with black pepper and kosher salt. WE LOVED IT. IT TURNED OUT PERFECT AND IT WAS SO EASY. THANKS INA. Love Ya!!!

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Love this recipe, as does friends and family I've made it for. It's so easy and so delicious! Thanks, Ina, for such a great recipe.

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I have all of Ina's books. I made this Lamb for my husbands birthday and it was exquisite. Not only delicious easy, fast. This has become my go to Rack of Lamb for any special occasion. Thanks Ina.

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This was so delicious. I have all 7 of Ina's cookbooks, have made tons of her recipes in the last 5 years, but I had never cooked a rack of lamb until last night, and I used this recipe. It was perfect (I forgot lemons at the store so I used no lemon zest and my husband loved it. He loves lamb, and we recently had rack of lamb at a local 5 star restaurant and he actually said this was better (and he is not one to sugar-coat things.... Because I did not have lemons to zest I added the leaves from 2 sprigs of rosemary to the parsley and garlic in the food processor, and it was delicious. I forgot to turn the timer back on when I put it back in the oven after putting the herb/crumbs on it so it actually cooked for 18 minutes rather than 15mins like the recipe says, and I would call it a perfect medium. Another winner from Ina. I have been intimidated by rack of lamb for a long time but not anymore! I will make this for special occasions again and again.

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Very good !!!

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This is my favorite rack of lamb recipe. It comes out perfect everytime and is a crowd pleaser. Best of all it's so simple. Every oven varies a bit. I like lamb to be a light pink (between medium and medium well and the topping to be crunchy. Oven time for me is 22 minutes and a resting of 10 minutes covered in foil. It was SUPERB!

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Another great recipe to keep on hand. Quick and delicious. I only used one large rack of lamb and probably put too much of the bread mixture on top. When in doubt, just coat it. The butter crisps it up nicely. I also undercooked it as per other chef's suggestions but felt it was undercooked. The time she gives is probably just perfect.