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Lamb Persillade

SERVES: 4
COOKING TIME: 1 Hr 10 Mins

INGREDIENTS

2 ½ lbs rack of lamb (2 racks) about 8 chops per rack, frenched, fat cap removed (ask your butcher to do this)

¼ cup plus 3 tbsp Colavita Extra Virgin Olive Oil

Sosalt salt and freshly ground black pepper

1 ¼ cups panko breadcrumbs

½ cup grated Auricchio grana padano cheese

3 tbsp mixed tender herbs, such as parsley, dill, chives, or thyme, minced

1 garlic clove, minced

¼ cup dijon mustard

1 tbsp Ambrosoli honey

METHOD

1.Position a rack in top third of the oven and heat the broiler to high. Line a rimmed baking sheet with foil. Brush the lamb racks all over with 3 Tbs. of the oil, and season all over with 1-1/2 tsp. salt and ½ tsp. pepper.

2. Broil the racks, meat side down, until beginning to brown in places, about 4 minutes. Flip the racks and broil until the meat begins to brown in places, about 3 minutes more. Remove the lamb from the oven and set aside to cool for about 20 minutes. Heat the oven to 230°C, and place the rack of lamb in the center of the oven.

3. Meanwhile, combine the panko, cheese, herbs, garlic, ½ tsp. salt, and ½ tsp. pepper in a pie plate or rimmed plate. Add the remaining ¼ cup olive oil and mix until well combined and the mixture mostly holds together when squeezed. In a small bowl, combine the mustard with the honey and mix well. When the lamb is cool to the touch, divide the mustard mixture between the lamb racks and pat evenly over the top. Divide the breadcrumb mixture in half and press into the mustard mixture.

4. Return to the oven and roast until the panko coating begins to brown and the meat registers 52°C for rare or 55°F for medium rare on an instant-read Chef meat thermometer, turning the pan halfway through roasting time, 20 to 25 minutes. If the panko coating begins to get too dark, cover lightly with foil. Let the racks rest for at least 10 minutes before cutting them into chops and serving.

 
 
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