Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Rack of Lamb With Persillade Recipe
    Lost? Site Map

    Roast Rack of Lamb With Persillade

    Roast Rack of Lamb With Persillade. Photo by Bergy

    1/3 Photos of Roast Rack of Lamb With Persillade

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    sandrasothere's Note:

    From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 500 degrees.
    2. 2
      Trim lamb, leaving a layer of fat over the meat.
    3. 3
      Cut about halfway down between the chops; This allows the meat to become crisp.
    4. 4
      Combine all the remaining ingredients and rub over the racks.
    5. 5
      Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
    6. 6
      If it reads 125 or more, remove from oven immediately.
    7. 7
      If it reads less, leave it in for 5 more minutes, no more.
    8. 8
      Let sit for 5 minutes before separating the ribs.

    Ratings & Reviews:

    • on November 06, 2014

      45

      This is a good base for rack of lamb. I added zest from a small lemon, 1 T Dijon mustard and used butter instead of oil. I baked the racks for 25 minutes and found that I needed about 7 more minutes cooking time. Next time, I will add a little bit more butter (1T - 2T) to the dressing as I found it a little dry and didn't adhere to the lamb very well. Overall an excellent recipe! Thanks for the posting

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2010

      55

      Tender, juicy and delicious. What a great piece of meat! I only heated the oven to 425 degrees. Thanks for the tip regarding cutting halfway down the chops, it did allow the meat to become crisp but also made it easy to cut and serve. My meat only got to 118 degrees but it was perfect medium to medium rare.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      55

      My wife added rosemary to the bread crumbs for even more flavor. Excellent lamb by the way!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Roast Rack of Lamb With Persillade

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1743.2
     
    Calories from Fat 1353
    77%
    Total Fat 150.4 g
    231%
    Saturated Fat 73.8 g
    369%
    Cholesterol 367.7 mg
    122%
    Sodium 383.9 mg
    15%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.7 g
    7%
    Protein 71.7 g
    143%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites