Learn how to cook roasted rack of lamb persillade with Chef Billy Parisi.
Tags:Rack of Lamb Persillade Recipe,Chef Billy Parisi,how to cook roasted rack of lamb persillade,Persillade garnish,www.fixmyrecipe.com
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Thanks for stopping by. I’m Chef Billy Parisi and you’re watching fixmyrecipe.com. Our new fix goes to Dane of Harrisonburg Virginia submitted a recipe to us for lamb persillade. Dane this is one of my favorite dishes of all time. I’m going to show you two really easy ways to prepare this dish. Dane the first that we want to do is cut this since I am showing you two ways. Once it is cut, we’re going to season the whole thing very well with salt and pepper and then a smoking hot skillet with a little bit of extra virgin olive oil. We’re going to sear this thing golden brown on all sides. Dane this is perfect timing because while our lamb is searing, we’re going to go ahead and prepare those two ways that I told you about.
The first one is with Dijon mustard and herb breadcrumbs and the second one is actually with a compound butter with plain breadcrumbs. The first thing we are going to make is that compound butter, so in a kitchen you need soft butter, garlic and shallots, fresh thyme, a little bit of lemon zest and some Lea & Perrins and Tabasco to taste. Don’t forget the season very well with salt and pepper. While that lamb is still searing in that compound butter is mixing, now we’re going to make those herb crumbs, simply consist of dry thyme, parsley, onion powder and garlic powder, we’re going to season up with little salt and pepper.
Dane, you can see the compound butter and herb crumbs came together I think relatively easily, now you see this lamb golden brown on all sides. The first one we’re simply going brush with the Dijon mustard and put those herb crumbs right on top. The second one, we’re going to brush with that compound butter and put those plain herbs right on top. The whole thing is going in the oven for about 8 to 10 minutes on 350 degrees.
Dane, so much flavor and I am absolutely confident that you can do both of this. And you know what, if you get a chance, make both of them. You are going to love them. Dane, ones again thank you so much for writing in. I know I always say, this is my favorite dish but you what lamb parsillade is my favorite. I’m eating all these. Don’t forget to come back tomorrow and see our new feature fix of the day.