Imagine cutting into a perfectly seared rack of lamb with a golden, herb-packed crust that makes your dinner guests' jaws drop. This French classic, Rack of Lamb Persillade, transforms an elegant cut of meat into a culinary masterpiece that looks and tastes like it was crafted by a professional chef. With just a few simple techniques and fresh ingredients, you can bring the sophistication of a high-end restaurant right to your dining table, creating a memorable meal that will have everyone asking for your secret.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 rack of lamb
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove the rack of lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season the lamb generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until a golden-brown crust forms.
- In a small bowl, mix chopped fresh parsley, minced garlic, a pinch of salt, and a drizzle of olive oil to create the persillade (herb mixture).
- Remove the skillet from the stovetop and spread the persillade mixture evenly over the top of the lamb rack.
- Transfer the skillet with the lamb to the preheated oven and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Remove from the oven and let the lamb rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the rack between the bones and serve immediately, garnishing with additional fresh parsley if desired.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Drying is Crucial: Pat the lamb completely dry before seasoning to achieve that beautiful golden-brown sear that locks in flavor.
- Don't Rush the Sear: Take time to develop a rich, caramelized crust on the lamb - this adds depth and complexity to the final dish.
- Fresh Herbs Matter: Use fresh parsley for the persillade, as dried herbs won't provide the same vibrant flavor and bright green color.
- Invest in a Meat Thermometer: For consistently perfect doneness, use a meat thermometer to check the internal temperature.
- Resting is Non-Negotiable: Always let the lamb rest after cooking to allow juices to redistribute, ensuring a tender and succulent result.
Nutrition Facts
Calories: 347kcal
Carbohydrates: g
Protein: g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 85mg
