Track your Pure Bred lamb

Roasted Rack of Lamb en Persillade

Provided by: Thomas Keller

Serves 6


  • 2 each frenched racks of lamb (about 2 pounds each)
  • 230 grams / 8 ounces white bread (such as Pain de Mie sourdough bread), crusts removed, cut into 1” pieces, slightly dried
  • 60 grams / 2 ounces Italian parsley leaves, finely chopped (if wet, spread on paper towels to dry slightly)
  • 14 grams / about ½ ounce (about 4 each) cloves garlic, very finely minced
  • 8 grams / 2 tablespoons thyme leaves, minced
  • 7 grams / 2 teaspoons kosher salt
  • 20 g / 2 tablespoons olive oil
  • 35 grams / 2 tablespoons + 1 teaspoon Dijon mustard, separated into one 20 gram / 1 tablespoon + 1 teaspoon measurement and one 15 gram / 1 tablespoon measurement
  • Kosher salt
  • Coarse finishing salt (such as sel gris)
  • Young Artichokes “Barigoule” (see following recipe)


  1. Remove lamb from packaging and pat dry with paper towels.
  2. Preheat oven to 350˚F and adjust oven rack to center.
  3. Place lamb on a sheet pan, lined with a wire rack.
  4. Place bread in a food processor. Blend until reduced to fine crumbs.
  5. Add parsley, garlic, thyme and 2 teaspoons kosher salt to breadcrumbs.
  6. Blend herbs with crumbs until mixture becomes bright green.
  7. Add olive oil and half of 20 gram / 1 tablespoon + 1 teaspoon Dijon mustard measurement. Blend until incorporated.
  8. Check consistency of mixture by squeezing in your palm. Mixture should compress together and hold shape, but not be wet. If too dry, add more mustard from the 20 gram / 1 tablespoon + 1 teaspoon measurement.
  9. Season lamb on all surfaces liberally with kosher salt.
  10. Apply 15 gram / 1 tablespoon Dijon mustard to lamb. Spread evenly across fat caps, avoiding bones.
  11. Evenly distribute bread crumb mixture across fat caps. Gently press crumbs to form neat, uniform layer that holds together, but is not completely compressed.
  12. Place lamb in oven. Bake until an instant-read thermometer registers internal temperature of 127˚F when inserted into center of thickest part of rack.
  13. Allow racks to rest, about 15 minutes, in warm area prior to carving.
  14. Slice into double-boned chops (between every other bone).
  15. Sprinkle lamb with minced parsley and a few grains of finishing salt.
  16. Serve with Young Artichokes “Barigoule.”

Young Artichokes “Barigoule”


  • 1 kilogram / about 2 pounds baby artichokes
  • 2 each lemons, juiced
  • 50 grams / ¼ cup olive oil
  • 115 grams / 4 ounces shallots, peeled, sliced about 1/8” thick
  • 150 grams / 5 ounces (about 3 each) carrots, peeled, sliced about 1/8” thick
  • 28 grams / 1 ounce (about 7 each) cloves garlic, finely minced
  • 1 each bay leaf, snapped in half
  • 454 grams / 2 cups Sauvignon Blanc wine
  • 454 grams / 2 cups chicken stock
  • 20 grams / 2 tablespoons kosher salt
  • Minced parsley
  • Note: If desired, this recipe may be prepared ahead of time. If so, store artichokes in their liquid until serving.


  1. Fill a small bowl with 1 quart of water. Squeeze lemon juice into water.
  2. Working one artichoke at a time, begin by snapping dark green leaves off until reaching tender yellow leaves. Trim off ½” from tips of leaves. Use a paring knife or peeler to trim tough layer from base and stem. Slice artichoke in half lengthwise and place in lemon water.
  3. Fold a piece of parchment paper into quarters, then fold in half to form a triangle. Lay parchment on top of a 12” wide, shallow pot, so that tip of triangle falls over center. Use scissors to trim the outside edge of triangle to match curvature of pot. Snip ¼” from the tip. Unfold parchment paper. You should now have a round piece of parchment with a small hole in the center. Set aside.
  4. Heat pot over low heat
  5. Add olive oil, shallots, carrots and kosher salt.
  6. Sweat vegetables until slightly soft. Add garlic. Sweat until fragrant.
  7. Add wine, bring to a boil and cook until aroma of alcohol disappears.
  8. Add chicken stock and bring to a simmer.
  9. Place artichokes in pot, cut side down.
  10. Place reserved parchment over pot.
  11. Simmer artichokes until completely tender. Test by piercing artichoke with tip of paring knife.
  12. Serve hot or at room temperature.

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