herb crusted rack of lamb

I am trying to cook lamb rack sous vide with a bright green herb crust. I am having an issue with the crust crumbling when the rack is sliced and the crust color is not very bright green. I found a picture of what I am trying to achieve.
Does anyone have any thoughts on how I can replicate this lamb rack in the picture?

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jim_53915

Here's the photo of what I am trying to replicate with my lamb rack's crust.

Brendan_Lee_56950

I'm guessing that's powdered herbs that it's rolled in after searing.

jim_53915

How do you suppose they powdered the herbs and kept such a green color?

Brendan_Lee_56950

Probably freeze-dried herbs and there may be some photo processing in that picture too, the colors look a bit enhanced.

Johan_Edstrom_5586

The pink on the lamb looks a bit more pink than regular pink (I watched Reservoir Dogs last night), very Mr Pink actually.

jim_53915

@Brendan @Johan I was thinking the same thing about the pink, just thought the vibrant green was tricking my eyes making it pop more

grant

Ryan would tell you that there is a lot of PhotoShop in play here. Not to say that the herbs are not green and the meat is not pink though. Just less saturated in real life. You need to chose the herbs wisely if you want a green crust. Not a lot of rosemary unfortunately as it goes black fast. And sometimes herbs can be fried and crumbled with salt and bread to make a bright green crumb. Rolling in the crumb after is a must. Even if you roast with some crumb later. In that photo, the fat looks raw/cold. A tell tell sign that this dish has some cheats to give it an edge in a photo.

ren_74229

I'd guess pistachio flour rather than strictly herbs.

Johan_Edstrom_5586

Actually what gets me the most in this one is that the frenched "grilled" bone is still rawish/grey, that part is something

I actively try and avoid when serving normal people the things I cook.

Yitzchok_Bernstein_88575

Ive seen :Bread crumbs, parsley , touch of rosemary, mint, and salt ground together. the lamb is rolled in it after cooking, then sliced

trev_teich

here's one I did a long time ago. That's as green as I ever got it.

trev_teich

jim_53915

@Trevor That's exactly what I'm looking for. How did you make that?

Daniel_Bridges_34351

I was working on a lamb loin faux loli pop the other day and made a green pistachio perrsillade crust to roll it in after sous vide and sear. I used about 2 cups of panko, 1 cup of parsley (Chopped) and 1 cup roasted pistachio. I robot couped the nuts, herb and half the panko first then the in batches put it in the blender adding the rest of the panko during each batch. You need to scrap down the sides often during the process. After that I passed it through a sieve. It will stay as green as the original pick.

trev_teich

http://www.youtube.com/watch?v=5B6HDmeMRtI

I did something similar to this. lots of parsley, thyme, bread crumbs, and parm