Parmesan Crusted Rack Of Lamb Recipe

How to make it

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• 1. You should be able to buy your rack of lamb already Frenched but if not, cut it to expose the bones. It should look like this. See Photo
• 2. Preheat oven to 450 F. (230 C.) Put a large frying pan over high heat until very hot. Rub lamb with 1 Tbs. of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• 3. In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• 4. Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 F. (50 C.), approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.)
• 5. Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature should rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
• A special meal deserves special fixins. A fresh green salad, fresh baked scones, lightly sautéed zucchini and baked potatoes with sour cream and chives. The vino was a 2011 Raats Cabernet Franc. Dessert was a decent, homemade, vanilla ice cream with shortbread cookies.

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