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Rack of Aussie Lamb with Mint Persillade
recipe by shereen pavlides
Persillade is a french mixture of chopped parsley and garlic in olive oil. For my lamb, I also added mint and dill for a more rounded, herbaceous flavor with a touch of lemon for brightness.
marinade: 4 hours - overnight
prep time: 10 minutes
cook time: 15 minutes
serves: 4
for the marinade:
2 (about 1 1/2 pounds each) racks of frenched Aussie lamb - trimmed
1 cup + 2 tablespoons olive oil - divided
zest of 1 lemon
3 tablespoon chopped fresh rosemary
for the mint persillade:
1 garlic clove - finely grated
1 teaspoon freshly squeezed lemon
1/4 cup finely chopped parsley
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/2 cup good extra virgin olive oil
kosher salt / freshly ground black pepper
how to prepare the marinade:
Place both racks of lamb into a large zipper bag with 1 cup olive oil, zest and rosemary. Push out all the air from the bag and zip closed. Massage the herbs onto the meaty side of the lamb. Refrigerate, 4 hours - overnight.
Remove lamb to room temperature, scraping off most of the marinade, but leaving some rosemary on the lamb. Discard marinade. Let lamb set, 30 minutes.
Heat oven to 425 degrees F.
how to prepare the mint persillade:
In a small bowl, add garlic and lemon juice. Stir.
Add parsley, mint, dill, extra virgin olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir well to combine. (Tip: can make up to 4 hours ahead, place saran wrap directly on top of the herb mixture. Yields: about 1/2 cup)
Heat 12-inch frying pan for 1 minute. Season lamb with 2 teaspoons salt and 1 teaspoon pepper on both sides. Add remaining 2 tablespoons oil into the pan. When the oil is heated and shimmers, about 15 seconds. Place both racks of lamb, meaty side down into the pan and sear until golden brown, 2 - 3 minutes.
Flip. Sear the other side until golden brown, about 2 minutes. Transfer both racks of lamb to a rimmed baking sheet (meaty side up) and place into the oven. Roast lamb for medium-rare doneness, 10 - 12 minutes or for medium doneness, about 15 minutes.
Remove the racks of lamb to a cutting board and loosely tent with foil. Rest 8 minutes.
Cut the lamb between the bones into chops. Divide and spread the chops out like a fan, slightly over-lapping among four plates. Divide and drizzle mint persillade over the lamb.
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