Rack of lamb persillade

One rack (about 3 pounds trimmed or 9 ribs) serves 4 people.  For 8 people, buy two racks.  Be aware that Spring lamb racks are much smaller.  For 8 people, buy two and don’t cut them in half as follows.

To control the doneness, cut the rack in two.  After “frenching” the tips of the bones, form an arch with the two pieces.  A rack has one end with fatter ribs.  So, one side of the rack will be rarer, which will please a wider range of people’s taste as far as doneness is concerned.  If you don’t like the meat springy, at least keep it completely pink.  Any more cooking will destroy the delicacy of the taste.

2 racks of lamb, trimmed for roasting
4 Tbsp of homemade bread crumbs
7 Tbsp of sweet butter, (4 of the Tbsp clarified)
1 Tbsp of Dijon mustard
4 Tbsp of minced parsley
Pepper, freshly ground
1 cup of chicken stock

Preheat oven 450°F.

  • Mince the parsley very fine and mix it with the bread crumbs.
  • Dribble the clarified butter on the meat and cook on the middle rack of the oven for 15 minutes.
  • Remove the meat and set on a platter.
  • Reduce temperature to 400°F.
  • Brush the mustard over the rack and grind fresh pepper over them.
  • Sprinkle the mixture of parsley and bread crumbs over the rack and pat it with your hands.
  • Wait 15 minutes more for final cooking while you organize the rest of the meal.
  • Return the rack of lamb to the roasting pan and cook for another 15 minutes at 400°F.
  • Remove to a cutting board and let stand for 5 minutes before carving.
  • Meanwhile, discard the fat from the roasting pan.
  • Deglaze with the stock until it gets syrupy.
  • Turn off the heat and whisk in 3 Tbsp of butter.  The sauce will thicken slightly.
  • Season and pour into a hot gravy boat.
  • Cut the chops and arrange them on hot plates.  Let each guest salt his chops.