Lollipop Lamb Chops Persillade Crusted Rack of Lamb
If you’ve ever thought lamb was too gamey for your taste, you’re not alone. A lot of folks shy away from lamb because of that strong, distinct flavor it sometimes carries. But today, we’re about to change some minds — thanks to Tommy the Butcher and his killer persillade crusted lollipop lamb chops.
These chops are tender, flavorful, and most importantly, free of that overpowering gamey taste that turns people off. Whether you’re planning your Easter or Passover dinner, or just want to try something new for a weekend feast, this recipe deserves a spot on your table.
What Are Lollipop Lamb Chops?
Lollipop lamb chops are simply rib chops from a rack of lamb, trimmed so the bone is exposed and easy to hold — like a meaty little lollipop. They look impressive, cook quickly, and are perfect for serving at holidays or gatherings.
Why Persillade?
A persillade is a classic French herb mixture typically made with parsley, garlic, breadcrumbs, and sometimes lemon zest. It adds a bright, fresh, and savory crust to the lamb that balances out its richness and helps mellow any gamey notes.
Watch our step by step guide on how to reverse sear a prime rib below!
Lollipop Lamb Chops | Persillade Crusted Rack of Lamb
Ingredients
- 1 full rack of lamb approximately 1.5 pounds
- 1 cup panko breadcrumbs
- ¾ cup chopped Italian parsley
- 1 clove garlic minced finely
- 2 tsp fresh lemon zest
- 3-4 tbsp olive oil
- salt and pepper to tase
- 2 tbsp Dijon mustard
Instructions
- Pre-heat oven to 300 degrees F
- Add olive oil to medium size skillet and sear rack of lamb on all sides over medium high heat. Remove from skillet when brown on all sides and set aside to cool.3-4 tbsp olive oil , 1 full rack of lamb
- When rack of lamb has cooled off, apply Dijon mustard and spread evenly with a brush to lightly coat all sides.2 tbsp Dijon mustard
Persillade
- In a bowl or plate, combine breadcrumbs, parsley, garlic, and lemon zest and mix well. Season with salt and pepper to taste.1 cup panko breadcrumbs , 1 clove garlic, 2 tsp fresh lemon zest , salt and pepper to tase , ¾ cup chopped Italian parsley
- Add rack of lamb to breadcrumb mixture and apply to all sides turning several times. Be sure that it is well coated with breadcrumb mixture.
- Place rack of lamb on a rack in a small roasting pan or cookie sheet pan. Roast in pre-heated 300-degree oven for 30-40 minutes until internal temperature reaches 135 degrees F (medium rare to medium) Note: 130 for medium rare/140 for medium
- Remove from oven. Let cool for 15 minutes. Slice down between each rib for single cut chops, or every 2 ribs for double cut chops. Recommend double cut chops.
- Ready to serve!