Within this recipe post for Lamb Chops with Persillade, I'll show you two different cooking methods for this dish. One is with the air fryer, and the other is to sear the chops on the stovetop and finish them in the oven. Both methods turn out delicious, succulent chops, and oddly enough, both methods take roughly the same amount of time.
Since you've landed on this recipe today, you must enjoy lamb as much as I do. Since that's the case, please check out my other lamb recipes I know you'll enjoy: Stuffed and Rolled Greek Meatloaf, Braised Leg of Lamb with Lemon and Oregano, Lamb Burgers with Feta and Tzatziki, and Linguine with Ground Lamb Red Wine and Rosemary.
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Go directly to the recipe.
- The ingredient list:
- Ingredient information:
- Kitchen tools and equipment needed for this recipe:
- How to sample extra virgin olive oils, and which supermarket brand is best:
- What is persillade?
- Are gremolata and persillade the same thing?
- What else can persillade be used for?
- Can French persillade be made in advance?
- My tips and tricks for recipe success:
- What is the best pan for searing lamb chops on the stovetop?
- Things to be cautious about when cooking with cast iron:
- Things to be cautious about when cooking in an air fryer:
- Proper internal cooking temperature for lamb:
- Make it a complete meal:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
BONE-IN LAMB LOIN CHOPS - I used bone-in lamb loin chops for this recipe, but you can also use boneless lamb chops if you're lucky enough to find them. That said, the bone lends additional flavor to the chops. However, it also adds cooking time. Either will work, but be aware of the differences. Lamb rib chops may also be used.
AVOCADO OIL - Since avocado oil has a neutral flavor and a higher smoke point, I used it as the base of the marinade and for searing the chops in the cast iron skillet for the skillet method and saved the higher quality, better flavored extra virgin olive oil for making the uncooked persillade.
APPLE CIDER VINEGAR - The apple cider vinegar helps bring the acidity needed to cut through some of the richness of the lamb chops and help tenderize the meat. Any vinegar (except for balsamic) will work for this recipe.
PARSLEY - Fresh parsley is the main ingredient in persillade. I used curly-leaf parsley, but flat-leaf parsley is also an excellent choice. You'll need approximately 2 cups of chopped parsley (leaves only). One bunch of fresh parsley from the grocery store's produce section will be sufficient for this recipe.
MINCED GARLIC - Fresh minced garlic is used twice in this recipe. Once for the marinade and the second time for the persillade. You can use as much or as little garlic as you like, but if you're not following the recipe's suggested measurement, I urge you to use more minced garlic than you normally would use in your everyday cooking since garlic is a significant flavor component when making fresh persillade.
FRESH LEMON ZEST - The zest of any citrus fruit is where all the authentic flavor is stored. The brightness of the fresh lemon zest will help balance and cut through the richness of the lamb chops.
DIJON MUSTARD - Like the lemon zest, the Dijon mustard supplies additional flavor and acidity to the persillade. Only a touch of Dijon is used (2 teaspoons) as the idea is to get the flavor, but leave the fluffy texture of the persillade and not turn it into a paste.
EXTRA VIRGIN OLIVE OIL - This ingredient is used for the persillade. Since the persillade topping is an uncooked component for these lamb chops, I recommend using the highest quality, best-tasting extra virgin olive oil you can afford. (Please see the video below from ATK regarding how to taste-test extra virgin olive oil and which brand is recommended.)
PANKO BREAD CRUMBS - These Japanese breadcrumbs are made from crustless white bread and are known to stay crispy and crunchy. While they're primarily used for coating and frying, I used them in the persillade to give a little texture and crunch to the end result.
KOSHER SALT - Kosher salt is what I use for all my cooking, baking, and recipe writing. Please see the important notification in the gray box below if using table salt instead of kosher salt.
BLACK PEPPER - I recommend using freshly cracked black pepper for the best flavor.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed for this recipe:
- AIR FRYER (OPTIONAL)
- CAST IRON SKILLET (OPTIONAL)
- SILICONE HANDLE COVER (OPTIONAL)
- 13" x 9" DISH, OR GALLON-SIZED RESEALABLE BAGS - for marinating the chops
- MIXING BOWLS
- MEASURING CUPS AND SPOONS
- CHEF'S KNIFE - for preparing the persillade
- CUTTING BOARD
- GARLIC PRESS (OPTIONAL)
- MICROPLANE
- TONGS
- KITCHEN TIMER (OPTIONAL)
- INSTANT READ THERMOMETER
- OVEN GLOVES (OPTIONAL)
How to sample extra virgin olive oils, and which supermarket brand is best:
What is persillade?
Pronounced "per-see-odd," it is a French herb seasoning mixture primarily made with parsley, garlic, oil, and vinegar.
Are gremolata and persillade the same thing?
Basically, yes, except gremolata originates from Italy and persillade originates from France.
Both "sauces" begin with fresh chopped parsley, plenty of minced garlic, and oil as their basic foundation.
What else can persillade be used for?
Just about anything and everything!
Sprinkle it over your morning eggs, a lunchtime salad, and dinnertime fish.
You can also serve it on top of any vegetable you like, not to mention beef, chicken, pork, shellfish, or plant based protein.
Don't forget about adding it to your pasta, potatoes, rice...you name it!
The better question would be: WHAT DOESN'T PERSILLADE GO WITH? LOL
Can French persillade be made in advance?
You bet!
Mix it up and store it in an airtight container in the refrigerator for up to 7 days!
My tips and tricks for recipe success:
When zesting citrus, make sure to only zest the color from the citrus peel, being careful not to take any of the white pith (which can be bitter) along with the zest.
Do not use high-quality extra virgin olive oil to sear meat at high temperatures, as it will smoke, burn, and turn bitter in flavor. For searing at high temperatures, use a neutral flavored oil that has a high smoke point, like avocado, grapeseed, canola, or vegetable oil.
When chopping fresh parsley for the persillade, use only the leaves and the smaller, thin stems and set the thicker base stems aside for something else. *Note - did you know you can freeze the stems and save them to make stock?
Always use an instant-read meat thermometer to check the doneness of any protein. Stick the probe into the thickest part of the chop, but not completely through. You want the probe to temp the direct center of the chop for accuracy.
Make sure to season the chops liberally with salt and pepper. Underseasoning always leads to bland and boring food.
What is the best pan for searing lamb chops on the stovetop?
This is a personal preference, but I like using my large cast iron skillet for this. Cast iron heats up quickly, has even heat distribution, and retains heat longer than most other pans.
Things to be cautious about when cooking with cast iron:
It may seem obvious (and it is), but it bears repeating - The handle of a cast iron skillet gets SCREAMING HOT (and stays screaming hot) during and, for a long time after, cooking.
ALWAYS use a silicone handle cover, or place a towel over the handle of the pan (away from the flame) as a visual burn reminder so you don't accidentally grab the handle while cooking.
Things to be cautious about when cooking in an air fryer:
I'm outing myself here - There have been times when cooking with my particular style of air fryer that I forget that the cooking equipment (unlike a microwave) gets HOT!
ALWAYS use oven gloves or pot holders when removing items from an air fryer! I know it seems very obvious, but sometimes we all need reminders.
Proper internal cooking temperature for lamb:
Make it a complete meal:
For a delicious textural and temperature contrast, serve this amazing and healthy Chilled Broccoli and Apple Salad with your lamb loin chops. Their vibrant colors will complement each other, and so will their flavors.
Why not drive the garlic theme home with these fantastically flavored and easy-to-make Roasted Baby Potatoes with Garlic and Fresh Herbs? These recipes will work like a dream together, making a meal they'll never forget!
For dessert, I suggest serving Cream Cheese Cookies with Cheesecake Topping. These are cookies that will please both the cookie AND cheesecake lovers in all of us!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Lamb Chops with Persillade
Equipment
- air fryer optional
- large cast iron skillet optional
- silicone cast iron skillet handle optional
- garlic press optional
Ingredients
- 10 each bone-in lamb loin chops
For the marinade:
- ½ cup avocado oil
- 2 tablespoons apple cider vinegar
- 5 cloves garlic minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the persillade:
- 1½ cups fresh parsley chopped
- ¼ cup minced garlic
- 2 teaspoons fresh lemon zest
- 2 teaspoons Dijon mustard
- ½ cup panko breadcrumbs
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the chops into a 13"x9" baking dish (or divide the chops between two gallon-sized plastic bags). In a small bowl, whisk together the avocado oil, apple cider vinegar, minced garlic, salt and pepper. Pour the marinade over the chops in the baking dish.Flip the chops to cover both sides with the marinade. Or, (if using plastic bags), divide the marinade between the two bags and gently massage the chops to evenly distribute the marinade. Allow the chops to marinade for 30 minutes at room temperature. *Note - refrigerate the chops if marinating for longer than 30 minutes, but do not marinate the chops for longer than 4 hours.
- Meanwhile, prepare the persillade by adding all the ingredients (chopped parsley, garlic, lemon zest, Dijon, Panko, extra virgin olive oil, salt and pepper) into a medium sized bowl. Stir well to combine. Cover and set aside. OR refrigerate in an airtight container if making the persillade in advance.
- Preheat an air fryer to 400 degrees F (205 degrees C) OR preheat a large cast iron skillet over medium/low heat.
- After the chops have marinated for 30 minutes, place them on an air fryer rack and cook them on the first side for 8 minutes in the preheated air fryer. After eight minutes carefully remove the chops from the air fryer and flip each chop before returning them to the air fryer to cook for an additional 8 minutes, or until an instant read thermometer reaches 140 degrees on an instant read thermometer.OR add the marinated chops to the preheated skillet and cook them for 5 minutes per side, until golden. After the chops have been seared on the stovetop, place the skillet into a preheated 350 degree oven to finish cooking the chops until the internal temperature reaches 140 degrees on an instant read thermometer.After cooking, remove the chops to a platter and tent with foil for 5 minutes.
- Spoon the persillade over the chops and serve.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) these delicious lamb loin chops topped with French persillade as much as I've enjoyed bringing them to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
I don't eat a lot of lamb, but this was delicious.
Renée says
So glad you enjoyed it!!
Renee