Roast Rack of Lamb With a Rosemary-Parmesan Crust Servings
Serves 6
Ingredients
1 stick unsalted butter, softened to room temperature
1 cup bread crumbs, preferably panko
1/2 cup grated Parmigiano-Reggiano
1/4 cup finely chopped onion
2 teaspoons chopped rosemary
Salt and freshly ground black pepper
3 8-rib racks of lamb,
trimmed
4 tablespoons olive oil
5 cloves garlic, crushed
3 sprigs thyme
Cooking Instructions
Preheat oven to 450 degrees.
In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary, until they come together to form a ball. Season with salt and pepper, and set aside.
Brush the racks of lamb with oil, and season with salt and pepper. Set a sauté pan over medium heat, and add 2 tablespoons olive oil, garlic, and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown, and transfer to a baking sheet. Roast the racks for 10 minutes, reduce the oven temperature to 350 degrees, and continue cooking until the lamb’s internal temperature reaches 130 degrees (medium-rare; start check-ing after 5 minutes at 350 degrees).
Preheat broiler.
Transfer the racks of lamb to a work surface, and allow to rest for 5 minutes before coating the meat with the breadcrumb mixture. Broil the racks for a few minutes, watching carefully, until the crust turns golden brown.
I made this recipe without the thyme and Parmesan cheese subbing a little for bread crumbs. It turned out pretty good, next time I will extend the cooking time so that it doesn't come out medium rare I really would rather a medium chop. I also think the crust would stay better on each individual potion, if you cut the chops in peaces before adding the crust. When you cut into the whole rack after the crust is on a lot of it falls off. All in all it was rather good. And not as hard to make as I thought it would be. Probably a bit easier without kids and family running in and out of the kitchen.
