Almond Macaroon Persillade Rack of Lamb

"With only a few days until Passover, you will want to have this recipe to serve at your seder. To bring in the history of our ancestors and remembrance of the passover offering during the time of the temple. I have prepared a rack of lamb recipe for you. I have taken the flavors of a Persillade which is a mixture of parsley chopped together with seasonings including garlic, bread crumbs herbs, oil. Instead of using bread crumbs, I used gluten free panko crumbs, almond macaroons, roasted almonds, garlic and lemon zest. This combination gives the savory lamb a mild sweet, nutty and herbaceous taste. The texture of the roasted almonds allows another palate experience with the crunch crust." - Jonathan Margolin from Toque and Scalpel

  • 2 large KOL Foods, 100% grass-fed racks of Lamb, Frenched
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly ground black pepperf1 cup loose fresh parsley
  • 3 garlic cloves chopped
  • 1 cup gluten free panko flakes (be sure to get the kosher for Passover version, or use regular panko the rest of the year)
  • 1 cup Manischewitz Almond Macaroons
  • 1 cup unsalted roasted almonds
  • 2 tsp lemon zest
  • 1/2 stick unsalted margarine melted

Preheat the oven to 450 degrees F

Place the lamb on a rack in a baking sheet with the fat side up. Rub them with olive oil and sprinkle with the salt and pepper. Place the lamb in the oven and roast for 10 minutes.

While the lamb is in the oven, place the parsley and garlic in the food processor and process until they are finely minced. Add the macaroons, panko flakes, almonds and lemon zest and process until combined.

After 10 minute remove the lamb out of the oven and then press the persillade mixture on top of the meat. Drizzle with the melted margarine and return immediately to the oven and roast for another 10 minutes.

Then remove the lamb from the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut into your desired size chops, and serve.

Serves 6-8