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    You are in: Home / Recipes / Roast Rack of Lamb With Persillade Recipe
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    Roast Rack of Lamb With Persillade

    Roast Rack of Lamb With Persillade. Photo by Bergy

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    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.

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    Units: US | Metric


    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


      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

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    • on January 05, 2010


      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.

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    • on April 12, 2009


      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)


    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
    Total Fat 150.4 g
    Saturated Fat 73.8 g
    Cholesterol 367.7 mg
    Sodium 383.9 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 1.5 g
    Sugars 1.7 g
    Protein 71.7 g

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