Rack of Lamb Persillade

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This lamb was absolutely delicious - as good as my mom's, and that is high praise from a southerner. I am always amazed at how simple some of Ina's recipes are and how "fancy" they come out. This would be a great meal for impressing dinner guests (my boyfriend who boo hoo'd that he hated lamb gave it an A+. I would advise to adjust the cooking time depending on the size of your racks of lamb; I had small racks (under a pound, and they weren't quite rare enough, even though I took them out a few minutes early.

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We always come back to this recipe for rack of lamb. Simple, delicious, nothing overpowering the delicious lamb flavor. As others have said, there is plenty of time to start and complete the racks of lamb, while prepping all the sides and even getting a head start on clean-up. For those with temp problems, maybe an instant thermometer might help you. My ovens are calibrated and this recipe is spot-on for us!

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OMG wonderful!...I saw frenched rack of lamb on sale today at our store and I grabbed it instantly because I've been itching to try this recipe. I was a bit skeptical after pulling the foil off and lightly pressing on the lamb. I thought for sure it was still raw but it was truly perfect. Absolutely a great dish and I followed the recipe to the tee...except :- ...for the topping, I did mix the melted butter right into the topping and I felt it adhered a bit better while putting it on the lamb. Having said that, it was a bit crumbly and messy when cutting the lamb after...but whatever, I just scooped it back on after cutting it and it tasted great and looked awesome. I served this with fresh, steamed green beans and Ina's potato fennel gratin which I was pleasantly surprised by, btw...it was fantastic as well.
I have to also say, that this very nice dinner prepares extremely well and with ease. While the gratin is in the oven you have plenty of time to do the lamb, veggies and clean up. I had this dinner done and ready to eat within 2 hrs and it was easy work, (and most of that time was cooking time. Enjoy! Definitely a keeper in our house...even my kids devoured the lamb!

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Dear Ina,

Your the best, this Rack of Lamb was a show stopper at my dinner party.

I have made several of your dishes and they are all wonderful.

Like I said your the best !!!!!

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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.

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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!

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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.

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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!

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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.

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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!