Rack of Lamb Persillade

Show: Barefoot ContessaEpisode: Birthday Gift Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

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
Lindsay Fort Collins, CO 02-15-2010
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Lamb has not tasted so good at home
Rated: 5 stars out of 5

This is the best recipe for home cooked lamb that I have ever tried. The Lamb is so tender and perfectly cooked that it... makes my mouth water thinking about it. Read more
recipe Rack of Lamb Persillade
Sharon Baltimore, MD 01-02-2010
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Perfect doneness
Rated: 5 stars out of 5

These were just the perfect doneness. In addition, I added a small handful of finely minced onion to the parsley mixture.and... it was soooooo tasty...just right with the lamb!Read more
recipe Rack of Lamb Persillade
Peter Upton, MA 01-02-2010
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Needs adjustments
Rated: 2 stars out of 5

Once again Ina got me on the cooking time. The lamb came out nearly raw. Next time I will add 5-10 minutes on the initial... cook time because the 15 minutes with the crumb topping came out well browned. I also smeared some dijon on the racks after the initial cooking. Instead of adding the raw garlic to the crumb mixture I added it to the melted butter and cooked it a bit (also adding some rosemary to the garlic/butter mix). I used 5-6 tbsps of butter because 4 just didn't seem enough. I then poured the rosemary garlic butter over the bread crumbs and mixed together. This way, all the bread crumbs get some butter and it helps to adhere the crumb mix to the racks. The crumb topping is delicious! I only gave it two stars because it came out raw but I'll try it again with the extended cooking time and expect to have a delicious meal.Read more
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