1/2 c Finely chopped fresh parsley 1 tb Minced garlic 1/2 c Bread crumbs 1 tb Dijon mustard 1/2 ts Salt 1/4 ts Pepper 2 tb Melted butter 2 6-bone rack of lamb PREHEAT OVEN TO 375F. Mix ingredients together to form a crumbly paste. Roast the racks of lamb until they are very rare, about 10 minutes, then spread the crumb mixture over the lamb and press it in firmly. Replace in the oven and cook to desired doneness. Makes 1 Rack
How To make Lamb Persillade's Videos
Easter Dinner Lamb Recipes - Rack of Lamb and Lamb Shank
Azlin and I have prepared our favorite lamb recipe.
Lin's will prepare our fantastic Slow Braised Lamb Shanks for all Season ????
And I will prepare our classic French Rack of Lamb Persillade ????
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Recipe: Paint chops w/ dijon Coat w/ a mixture of fine bread crumbs, chopped fresh garlic, chopped parsley, black pepper & kosher salt Pan fry in clarified sweet butter & devour!
Roast Rack of Lamb Persillade
This classic has been served for decades in France and the United States. It has and will continue to endure because people are so satisfied eating it. The ‘Persillade” aspect refers to the combination of parsley, garlic, bread crumbs and butter that adhere to the lamb rack during the roasting process. Some cooks add the “persillade” during the finishing process, but I prefer to roast the lamb with it throughout the process. I also coat the lamb rack with Dijon mustard to help the “persillade” adhere to the lamb as well as adding a great indistinguishable flavor to the final taste of this dish. This video also represents the classic recovery of the roasting juices and sauce/juice preparation from the roasting process. Understanding this preparation is essential for any serious cook, both domestic and professional.
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode Season 1, Episode 17, 1991. Grilled Lamb Roast Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #lamb #spaghetti #kqed
About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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STUNNING Roast Rack of Lamb Persillade
If you're looking for a show-stopper centerpiece roast for your holiday feast, look no further! The lamb is melt-in-your-mouth scrumptious and the crunchy herbaceous breadcrumb exterior adds incredible taste and texture. Truly spectacular and not difficult to prepare!
OTHER HOLIDAY ROAST RECIPE VIDEOS: Standing Prime Rib Roast:
Boneless Leg of Lamb:
ROAST RACK OF LAMB PERSILLADE INGREDIENTS: 2 (two) 1¾ racks of lamb, Frenched Olive oil, for brushing Salt and pepper 1/4 cup Dijon mustard 3/4 cup bread crumbs 1/3 cup chopped fresh parsley 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme 1 small shallot, finely chopped 2 cloves garlic, minced Zest of one lemon 1/2 tsp salt and pepper, each
FULL RECIPE:
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Mustard And Maple Rack Of Lamb Recipe
This is a recipe I've made for a few years. It's absolutely delicious, it actually got my ex-girlfriend eating red meat. I hope you like it! For a cheaper option try using honey or golden syrup in place of the maple syrup, also very good.
Please comment and rate my video :)
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Ingredients:
Trimmed rack of lamb
1 tbs oil
2 tbs maple syrup
3 tbs mustard
2 cloves garlic
½ tsp salt
Fresh chopped rosemary