Lamb Persillade

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes

Serves: 4

Transport yourself to a romantic evening in France with this exquisite Lamb Persillade recipe. Begin by unrolling the lamb and spreading mustard over it, then season with salt and pepper. In a bowl, combine panko, cheese, parsley, and oil, creating a flavorful mixture to spread over the lamb. Roll it up and tie with string before browning in a cast iron skillet. Roast in the oven alongside juicy tomatoes until the lamb reaches your desired doneness. Bon appétit for a delightful French-inspired date night!

Ingredients

Swap Protein

Thomas Farms Lamb Loin Roast

1 Thomas Farms Lamb Loin Roast (about 2 pounds)
2 tablespoons Dijon mustard
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
½ cup chopped fresh flat-leaf parsley
3 tablespoons olive oil
2 cups cherry or grape tomatoes (we like to use mixed cherry tomatoes)

Instructions

Cut the string and unroll the lamb, fat-side up, so it's flat on the work surface. Trim off all but a ¼-inch thick layer of fat. Turn the lamb fat-side down. Spread 1 tablespoon mustard over the lamb. Season with salt and freshly cracked black pepper.
Stir the remaining 1 tablespoon mustard, the panko, cheese and parsley in a bowl. Add the oil and stir to coat. Spread the panko mixture over the lamb and press down lightly to adhere. Roll up the lamb and tie with string to secure. Season with freshly cracked black pepper.
Heat the oven to 400° Heat a 10-inch cast iron skillet over medium-high heat. Add the lamb, fat-side down, to the skillet and cook until well browned on all sides. Place the skillet in the oven and roast for 15 minutes.
Add the tomatoes to the skillet and stir to coat with the drippings. Roast for another 10 minutes or until the internal temperature of the lamb reaches 135° for medium-rare or until desired doneness.
Remove the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the roasted tomatoes.

Ingredients

Swap Protein

Thomas Farms Lamb Split Breast

1 Thomas Farms Lamb Split Breast (about 2 pounds)
2 tablespoons Dijon mustard
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
½ cup chopped fresh flat-leaf parsley
3 tablespoons olive oil
2 cups cherry or grape tomatoes (we like to use mixed cherry tomatoes)

Instructions

Cut the string and unroll the lamb, fat-side up, so it's flat on the work surface. Trim off all but a ¼-inch thick layer of fat. Turn the lamb fat-side down. Spread 1 tablespoon mustard over the lamb. Season with salt and freshly cracked black pepper.
Stir the remaining 1 tablespoon mustard, the panko, cheese and parsley in a bowl. Add the oil and stir to coat. Spread the panko mixture over the lamb and press down lightly to adhere. Roll up the lamb and tie with string to secure. Season with freshly cracked black pepper.
Heat the oven to 400° Heat a 10-inch cast iron skillet over medium-high heat. Add the lamb, fat-side down, to the skillet and cook until well browned on all sides. Place the skillet in the oven and roast for 15 minutes.
Add the tomatoes to the skillet and stir to coat with the drippings. Roast for another 10 minutes or until the internal temperature of the lamb reaches 135° for medium-rare or until desired doneness.
Remove the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the roasted tomatoes.