Parsley and Garlic-Crusted Rack of Lamb

🛒Ingredients (Grocery List)

• 2 tbsp Butter

• 1 1/2-pound rack of Lamb, bones frenched (8 chops)

• Salt and Pepper

• Finely chopped Parsley leaves

• Dry Breadcrumbs

🍴Serves: 4

⏰Prep Time: 5 min

⏱️Cook Time: 20 min

🥣Instructions

1. Preheat the oven to 450 degrees. In a large skillet, melt 1 tablespoon of the Butter over medium-high heat. Add the Rack, fat side down, and cook until nicely browned, about 3 minutes. Turn and sear the meaty side of the Rack, about 2 minutes longer.

2. Transfer the Rack to a roasting pan, fat side up. Roast in the upper third of the oven for 15 minutes, turning the Meat halfway through cooking and seasoning with Salt and Pepper.

3. Meanwhile, in a bowl, combine the Parsley with the Garlic and Breadcrumbs and season with Salt and Pepper. Using a wooden spoon, pat this mixture over the meat and dot with the remaining 1 tablespoon of Butter. Return the Rack to the oven for few minutes. Transfer to a cutting board, cover loosely with foil, and let stand for 10 minutes before carving.

💡Tips

• The Rack of Lamb can be prepared through Step 2 and set aside for 15 to 20 minutes. Pat on the Parsley crust and return the Lamb to the oven for 5 minutes to reheat it and crisp the topping. Before the Lamb goes back in the oven, you can be baking a first course or side dish like a quiche Lorraine, Cheese Soufflé, or Gratin.

• The secret to carving a rack of Lamb: Using a large, sharp chef’s knife, cut between the individual chops until you reach the bottom, then feel around with the tip of the knife for the joint between the bones and cut through it.