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Rack of Lamb Persillade


  • 2 racks of lamb, 6 bones each
  • Salt and pepper to taste
  • 2 tablespoons oil
  • 4 ounces sliced Persillade Butter (recipe follows)
  • 4 ounces fine bread crumbs
  • 4 ounces demi glace sauce (available in specialty cooking stores)


  1. Heat oven to 450 degrees F.
  2. Season lamb with salt and pepper.
  3. Heat oil in a large skillet or heavy roasting pan set over medium heat. When oil is hot, add the lamb to the pan and brown. Remove from heat.
  4. In a small bowl, mix the Persillade Butter and bread crumbs. Press mixture onto the browned lamb.
  5. Bake for 10 to 15 minutes, or until a meat thermometer inserted in the thickest part registers 130 degrees F.
  6. Prepare demi glace sauce according to package directions.
  7. Remove lamb from oven and allow it to rest for 5 minutes before cutting into two-rib chops.
  8. Serve with demi glace sauce.
  9. Persillade (Parsley) Butter: In a small bowl, mix 1/2 cup softened butter, 3 to 4 tablespoons fresh chopped parsley and salt and pepper to taste.
  10. Chill until firm enough to mold, then shape into a brick and return to refrigerator.

Yield: 4 to 6 servings

Approximate values per serving: 939 calories, 75 g fat, 237 mg cholesterol, 49 g protein, 15 g carbohydrates, 1 g fiber, 543 mg sodium, 72 percent calories from fat

Source: Scottsdale Culinary Institute, Scottsdale, Arizona