Ingredients

The following ingredients have 2 Servings
  • 2 prepared racks of lamb, with ends of the bones scraped clean, or “Frenched”
  • 3 tablespoons olive oil, plus some to grease pan
  • 1/2 cup fine bread crumbs
  • 1/2 cup grated Parmesan
  • 1 tablespoon minced fresh rosemary (or 2 teaspoons dried)
  • 1 tablespoon minced fresh thyme (or 1 1/2 teaspoons dried thyme)
  • 1/4 cup minced fresh parsley
  • 1 large clove garlic, minced
  • 3/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper, or more to taste

Instruction

  • Preheat oven to 450° F.
  • Spray or generously wipe olive oil on sides and bottom of a shallow roasting pan large enough to hold both lamb racks; set aside.
  • In a medium bowl, mix the bread crumbs, grated Parmesan, rosemary, thyme, and parsley. Mash the minced garlic with salt and add to herb mixture. Stir in pepper and the 3 tablespoons olive oil.
  • Rinse lamb racks well and pat dry. Trim most of the excess fat. Place the them fat-side up in the roasting pan. Pat half the herb mixture on the fat side of each rack.
  • Roast for 10 minutes; reduce heat to 400° F and continue roasting for another 10 minutes, or until an instant-read thermometer inserted into the center of the meat is 120° F for rare. Return to the oven for three minutes more for medium rare. Remove from the oven and allow meat to rest 10 minutes before carving.
  • To serve, slice between the bones into individual chops, allowing about two per person.