INGREDIENTS
1 rack of lamb approximately 1¼ pounds, frenched
3 Tablespoons extra-virgin olive oil divided
Kosher salt and freshly ground black pepper
⅓ cup bread crumbs
⅓ cup grated Parmesan
1 Tablespoon minced fresh rosemary or 2 teaspoons dried
1 Tablespoon minced flat-leaf parsley or 2 teaspoons dried
1 large clove garlic grated or fine minced
DIRECTIONS
Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
Nutrition Facts: Calories 626
Fat 56g 86% Saturated Fat 22g 138% Cholesterol 102mg 34% Sodium 264mg 11% Potassium 264mg 8% Carbohydrates 7g 2% Fiber 1g 4% Sugar 1g 1% Protein 22g 44% Vitamin A 156IU 3% Vitamin C 1 mg 1% Calcium 128 mg 13% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.
