Savory Rack of Lamb Persillade

If you ask me, rack of lamb persillade is one of those dishes that sounds fancy but is actually pretty straightforward to make.

This French-inspired main course combines the rich taste of lamb with a fresh herb crust that adds both flavor and texture. The bright green coating of parsley, garlic, and breadcrumbs creates a nice contrast against the pink meat.

The method is simple – you sear the lamb until it’s golden brown, then press on the herbed coating and finish it in the oven. The result is juicy meat with a crispy, herb-flecked exterior that makes everyone at the table happy.

It’s the kind of dish that feels special enough for company but isn’t too fussy to make on a regular weekend.

What Kind of Lamb Should I Use?

For a rack of lamb, you’ll want to look for either domestic American lamb or imported New Zealand/Australian lamb – both are excellent choices with slightly different flavors. American lamb tends to be larger and has a richer, more robust taste, while New Zealand lamb is usually smaller and has a milder, grassier flavor. When shopping, look for meat that’s pink to light red with white fat (not yellow), and try to choose a rack that has been “frenched” – meaning the rib bones have been cleaned of fat and meat for a more elegant presentation. For the best results, ask your butcher for a rack that’s around 8 ribs and has a nice layer of fat on top, as this will help keep the meat moist during cooking.

Options for Substitutions

While some ingredients in this classic French dish are essential, there’s room for a few smart swaps if needed:

• Rack of lamb: This is the star of the show and really shouldn’t be substituted – the presentation and cooking method are specifically designed for a rack of lamb. If you absolutely can’t find it, individual lamb chops could work, but you’ll need to adjust cooking times significantly.
• Breadcrumbs: Regular store-bought breadcrumbs work fine if you don’t have fresh ones. You can also use panko for extra crunch, or gluten-free breadcrumbs if needed. Just make sure they’re plain, not seasoned.
• Parsley: Fresh parsley is key for the ‘persillade’ coating, but in a pinch, you could use a mix of fresh basil and oregano. Dried parsley isn’t recommended as it won’t give you the same fresh flavor and color.
• Olive oil: Any neutral cooking oil like grapeseed or avocado oil will work just fine. Just avoid oils with strong flavors that might compete with the lamb.
• Garlic: If fresh garlic isn’t available, you can use 1½ teaspoons of garlic powder – but fresh is really better for this dish. Avoid using jarred minced garlic as it can be too wet for the coating.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking rack of lamb is getting the temperature right – overcooking will leave you with tough, gray meat instead of the desired rosy pink center. A reliable meat thermometer is your best friend here: remove the lamb from the oven when it reaches 125°F for medium-rare, as the temperature will continue to rise while resting. Another common mistake is not letting the meat rest at room temperature for 30 minutes before cooking, which can result in uneven cooking from edge to center. The persillade (herb crust) needs careful attention too – if it’s too wet, it won’t stick properly to the meat, so make sure your breadcrumbs are completely dry and your parsley is thoroughly patted dry after washing. For the best flavor and texture, let the cooked lamb rest for 10-15 minutes before cutting between the bones – this allows the juices to redistribute throughout the meat instead of running out onto your cutting board.

What to Serve With Rack of Lamb?

This elegant cut of meat pairs wonderfully with classic sides that complement its rich, savory flavor. Roasted baby potatoes tossed with herbs make a perfect accompaniment – they’re simple enough not to overshadow the lamb but satisfying enough to round out the meal. A side of green vegetables like roasted asparagus or sautéed French green beans adds a nice pop of color and freshness to the plate. For a complete French-inspired dinner, consider serving the lamb with a red wine sauce and creamy potato gratin, letting the sauce mingle with both the meat and potatoes.

Storage Instructions

Keep Fresh: If you have leftover rack of lamb, wrap it well in aluminum foil or place it in an airtight container. It will stay good in the fridge for up to 3 days. The persillade coating might soften a bit, but the flavors will continue to develop nicely.

Make Ahead: You can prep the persillade mixture (breadcrumbs, parsley, and garlic) up to a day in advance and store it in an airtight container in the fridge. This makes dinner assembly super quick when you’re ready to cook!

Warm Up: To enjoy your leftover lamb, gently warm it in a 275°F oven for about 15 minutes, or until it reaches your desired temperature. Try not to microwave it, as this can make the meat tough and the coating soggy. I like to let it sit at room temperature for about 15 minutes before reheating.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	35-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 200-220 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

• 2 racks of lamb (each about 2 lbs)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 cup plain breadcrumbs (preferably freshly made)
• 1/2 cup finely chopped parsley
• 3 cloves of garlic, minced

Step 1: Preheat the Oven and Prepare the Lamb

Start by preheating your oven to 500 degrees Fahrenheit.

As the oven heats up, trim the lamb racks, leaving a layer of fat over the meat.

This fat layer will help keep the lamb moist during cooking.

Next, make cuts about halfway down between the chops, which will allow the meat to crisp up nicely.

Step 2: Season the Lamb

In a bowl, combine all the remaining ingredients for the rub.

Generously cover the lamb racks with this mixture, ensuring that all surfaces are seasoned well.

Take care to massage the rub into the cuts between the chops for maximum flavor.

Step 3: Roast the Lamb

Place the lamb racks in the preheated oven and roast for 20 minutes.

After this time, check the internal temperature by inserting an instant-read thermometer straight in from one end through the meatiest part of the lamb.

If it reads 125°F or more, remove the lamb from the oven immediately.

If it reads less than 125°F, roast for an additional 5 minutes, but be careful not to overcook.

Step 4: Rest and Serve

Once out of the oven, let the lamb sit for 5 minutes.

This resting period allows the juices to redistribute, keeping the meat moist and flavorful.

After resting, separate the ribs by cutting between each chop and serve them hot, enjoying the perfect crispiness and tenderness.