Ingredients

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

Preheat
the oven to 450 degrees F.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle
with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the
steel blade and process until they're both finely minced. Add the bread crumbs and lemon
zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
Drizzle with the melted butter and return immediately to the oven and roast for another 15
minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15
minutes, cut in double chops, and serve.