Rack of Lamb Persillade

Name: Rack of Lamb Persillade
Ingredients: 2 large racks of lamb; 3 tablespoons Dijon mustard; 1 tablespoon olive oil; salt and black pepper to taste; 1/2 cup chopped fresh parsley; 2 large cloves of garlic (finely chopped); 2 teaspoons grated fresh lemon peel; 1/2 cup packed fresh breadcrumbs

Ronnie Fein • May 2, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Rack of Lamb Persillade

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Servings

Ingredients

2 large racks of lamb
3 tablespoons Dijon mustard
1 tablespoon olive oil
salt and black pepper to taste
1/2 cup chopped fresh parsley
2 large cloves of garlic finely chopped
2 teaspoons grated fresh lemon peel
1/2 cup packed fresh breadcrumbs

Instructions

Preheat the oven to 450 degrees. Mix the mustard and olive oil and brush this over the meat. Sprinkle lightly with salt and pepper to taste. Mix together the parsley, garlic, lemon peel and breadcrumbs and set aside in a bowl. Place the meat in a roasting pan. Roast for 10 minutes. Remove the roast and place the parsley mixture evenly over the mustard-coated surface. Return the roast to the oven and continue to roast the meat 15-25 minutes, depending on how well-done you like your meat: A meat thermometer will read 120-125 degrees for rare and 135-140 degrees for medium. Let the roast stand about 10 minutes before you serve it. Makes 5-6 servings

Category: Recipes

Diets: MeatLamb

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.