RACK OF LAMB PERSILLADE
Steps:
- Preheat the oven to 450 degrees F.
- Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
PERSILLADE
This recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1/3 cup
Number Of Ingredients 2
Steps:
- On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.
HAM PERSILLADE WITH MUSTARD POTATO SALAD AND MASHED PEAS
Provided by Paul Grimes
Categories Salad Mustard Potato Picnic Lunch Mayonnaise Ham Pea Summer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Make ham persillade:
- Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
- Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
- Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
- Make potato salad:
- Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
- Mash peas:
- Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
- Assemble jars:
- Layer peas, then potato salad, over ham.
INSIDE-OUT LAMB PERSILLADE
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don't they're capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.
- Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you'll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.
- Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.
- Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 438 milligrams, Sugar 0 grams
SIMPLE SEA SCALLOPS PERSILLADE
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you can get them like that, just let the freshness shine. These simple scallops are nearly naked, adorned with nothing more than butter, garlic and parsley. The idea is to accentuate, not mask, that straight-from-the-sea feeling.
Provided by David Tanis
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse scallops to rid them of any sand. With a paring knife, remove the small hard "foot" from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
- Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.
- Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom - that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
- Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 227 milligrams, Sugar 0 grams, TransFat 0 grams
POTATOES PERSILLADE
Steps:
- Using a chef's knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack two or more slices together and cut into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
- Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare the persillade by mixing together the garlic and parsley. It is possible to prepare the dish ahead to this point.
- If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. You may drain and discard oil at this point, if desired. Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.
RACK OF LAMB PERSILLADE
Here is another awesome Ina Garten / Barefoot Contessa Recipe. It is not in any of her cookbooks, so I wanted to share it here! Oh so easy and ohhh so delicious. I hope you enjoy it as much as we do.
Provided by Pianolady
Categories Lamb/Sheep
Time 35m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450º F.
- Place the racks of lamb in a roasting pan, fat side up.
- Rub the tops with olive oil, and sprinkle with the salt and pepper.
- Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.
- Add the bread crumbs and lemon zest and process for just a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
- Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.
- Cut the lamb in double chops and serve. Enjoy!
CHERRY TOMATOES PERSILLADE
A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes. You can vary this by adding basil and or mint or other herbs.
Provided by Chef Kate
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees.
- Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
- Sprinkle the salt and olive oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled.
- Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
- When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley.
- Serve immediately or later at room temperature.
Nutrition Facts : Calories 87.7, Fat 7.1, SaturatedFat 1, Sodium 159.8, Carbohydrate 5.9, Fiber 1.9, Sugar 3.1, Protein 1.5
ROAST LAMB LOIN PERSILLADE
Categories Blender Garlic Lamb Roast Low/No Sugar Wheat/Gluten-Free Winter Chill Parsley Gourmet
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
- Preheat oven to 425°F.
- Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
- In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
- Divide sauce between 2 plates and top with lamb.
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