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Dane of Harrisonburg, Virginia wants to know how to make lamb persillade from start to finish.  Not only did we do that, but we showed him two ways.

  • 1 New Zealand or Domestic Rack of Lamb

Compound Butter

  • 4 Ounces Soft Unsalted Butter
  • 1 TBS Chopped Shallots
  • 1 TBS Chopped Garlic
  • 1 TBS Fresh Thyme
  • Zest of 1 Lemon
  • Lea & Perrins To Taste
  • Tabasco To Taste
  • Salt and Pepper To Taste
  • Herb Crumbs
  • 1 TSP Dry Thyme
  • 1 TSP Dry Parsley
  • 1 TSP Onion Powder
  • 1 TSP Garlic Powder
  • 1/2 Cup Panko Bread Crumbs
  • Salt and Pepper To Taste

Other Ingredients

  • 1 TSP Olive Oil
  • 2 TBS Dijon Mustard
  • 1/2 Cup Plain Panko Bread Crumbs
  • Salt and Pepper

Procedure: There are two different ways to prepare this, in which we show both.

To do both ways, cut the rack in half and season very well with salt and pepper and in a hot skillet with olive oil sear till golden brown on all sides.

In the meantime add all the ingredients for the compound butter into a kitchen aid and mix very well.

For the herb crumbs, place everything in a mixing bowl and mix until completely combined.

Once both lamb racks are perfectly seared keep them in the pan with the fat cap side up.

On the first rack spread the dijon mustard evenly and generously sprinkle the herb crumbs on top.

For the other rack spread the compound butter generously and sprinkle the plain bread crumbs on top.

Place pan in the oven on 350 degrees for 6-10 minutes for a perfect medium.

Slice rack, serve hot and enjoy!