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
Directions
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.
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By October24
on August 28, 2011
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I love Ina. She is my favorite Chef Celeb. I tried this recipe for the first time today and it turned out wonderful. Someone mentioned that the parsley breading slid off, but I didn't have any issues with it and I used a lot of olive oil. I think they should probably have just scooped it out with their hands and packed it on. Anyway, I am a spice girl so I added a bit of red pepper along with roasting it with black pepper and kosher salt. WE LOVED IT. IT TURNED OUT PERFECT AND IT WAS SO EASY. THANKS INA. Love Ya!!!
By frank4food
on August 13, 2011
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Love this recipe, as does friends and family I've made it for. It's so easy and so delicious! Thanks, Ina, for such a great recipe.
By Roxytoo
Hendersonville,...
on March 07, 2011
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I have all of Ina's books. I made this Lamb for my husbands birthday and it was exquisite. Not only delicious easy, fast. This has become my go to Rack of Lamb for any special occasion. Thanks Ina.
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