Rack of Lamb Persillé

This is a copy of the recipe that ran in the June 24 edition of Southside Times.

Rack of Lamb Persillé

Servings: 4 (two chops per serving)

  • One, Eight-Bone Rack of Lamb
  • To Taste, Kosher Salt and Cracked Black Pepper
  • One Recipe of Persillade.  A persillade (pronounced “pear-see-yahd”) is a mixture of breadcrumbs, garlic, and parsley, used to crust lamb and beef.


  • 2 Cloves of Garlic, Minced
  • 2 oz. Coarse Breadcrumbs (about 1 C.)
  • ½ C. Chopped, Fresh Parsley
  • ½ T. Olive Oil
  • 1 T. Soft Butter


-Preheat oven to 400ºF.

-Season lamb rack with kosher salt and pepper.  In an oven-safe sauté pan, sear lamb on both sides.  Place lamb in oven, and roast for approximately 10 to 15 minutes.

-Meanwhile, combine breadcrumbs, garlic, and parsley in a bowl.  Drizzle with olive oil and stir.

-Remove lamb from oven.  Turn on the broiler.  Smear softened butter over meat, and pack on the persillade.  Place lamb under the broiler until persillade is golden brown.  Remove lamb from oven and allow to rest for 5 minutes before slicing chops.

-Serve with your favorite mashed potato recipe and vegetables.

Published in: on June 16, 2010 at 8:51 pm  Leave a Comment  
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