Lamb Persillé


  • 1 loin of lamb, about 4 lb Salt and freshly ground pepper
  • Dijon mustard
  • cup fresh white bread crumbs
  • 3 tbsp minced parsley
  • 2 cloves of garlic, minced


Season the loin of lamb with salt and pepper, and put to roast in a preheated oven at 425°F for 1 hour 20 minutes, or less if you like it pink.

About 15 minutes before the lamb is cooked, remove from the oven and brush the skin with a thin coating of mustard. Mix the bread crumbs, parsley, and garlic together, and press the mixture onto the mustard. Return to the oven to finish cooking, by which time the lamb should have a beautifully crisp and flavorsome crust.