Rack of Lamb Persillade

Show: Barefoot ContessaEpisode: Birthday Gift Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
25 min
Level:
Easy
Yield:
5 to 6 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: 25 min
Total:: 50 min

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Ingredients

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Directions

Preheat the oven to 450 degrees F.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

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Comments & Reviews

recipe Rack of Lamb Persillade
Cindy Bellingham, WA 09-06-2009
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Great flavor!
Rated: 5 stars out of 5

I made this yesterday. Yum. I browned it first in a pan (for a nicer crust), then followed the recipe. The bread crumbs were... perfect! Read more
recipe Rack of Lamb Persillade
mahnaz pittsburgh, PA 06-29-2009
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I love lamb
Rated: 5 stars out of 5

Yammy, I didn't want to finish my plate, wanted to keep it forever, so did my husband. That is one of my favorite recipes, so... different, good and easy to make. Thanks Ina.Read more
recipe Rack of Lamb Persillade
Amarilis Trujillo Alto, PA 05-13-2009
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Simply Delicioso!
Rated: 5 stars out of 5

Everytime I want to WOW my guests, I will cook a recipe from Ina Garten... so far, I have five stars!! heh heh...The Lamb,... amazing! Always so YUMMY!! Ina...you ROCK!!! Keep them coming!Read more
recipe Rack of Lamb Persillade
Susan Boston, MA 04-29-2009
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Some things right, some things wrong.
Rated: 5 stars out of 5

I really really like that Ina lets the lamb cook for 10 minutes or so before adding the crumb topping. That way the crumbs... aren't all cooked out by the time the meat is done. However. I think all that butter on the crumbs is unnecessary. So I borrowed an idea from Martha Stewart and brushed the lamb with Dijon mustard when it came out of the oven for its topping. The Dijon cements the crumbs to the meat so they don't slide off, but the crumbs stay crispy because they're not cooked to death by the end. (This is the problem with Martha's recipe, which adds the crumbs the moment the lamb starts cooking.) You don't really taste the mustard, but you DO get the full wallop of the parsley & garlic. Great recipe. One of my faves.Read more
recipe Rack of Lamb Persillade
elizabeth chandler, AZ 02-14-2009
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turned out perfect
Rated: 5 stars out of 5

i marinated in olive oil garlic and balsamic sooo good!
recipe Rack of Lamb Persillade
Kelli Port St. Joe, FL 12-25-2008
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Christmas 2008 - Huge Success!
Rated: 5 stars out of 5

Very easy. Made bread crumbs hours ahead and let sit out until we used it. My sister, who has never cooked lamb before,... actually ended up cooking it - turned out excellent. We all enjoyed. Ina is the best!Read more