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 chef "J"
Amherst, MA
on April 02, 2013
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This is a terrific, easy recipe. I made this twice in a two week span of time. The first time I had a rather small rack of lamb (right around one pound, and the second time, I had one that weighed close to a pound and a half. I was concerned about how the timing would work with a rack that was quite a bit larger, but I took heart knowing that Ina had called for 3 small or two larges racks. Both times, I followed the baking times exactly, and both times the lamb turned out just the way we like it. You know that you've found a really good recipe when it turns out consistently delicious, and cooked perfectly.
By Loulabelle8
Des Moines, IA
on May 27, 2012
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I saw this show a while back and was afraid to try lamb because I remember my mom made a leg of lamb when I was young (like 8 and I guess we all hated it. A coworker told me she thought it tasted like pork so I decided to give it a whirl. I deliberately searched for Ina's recipe and it was incredible. My husband loved it too. What I changed up was I used less lemon rind. I don't care too much for overpowering lemon taste in my food. I also used italian panko bread crumbs. Next time I am not going to oil the rack with the olive oil. I think that's what caused the coating to slide. And I did pack it on with my hands! I had this two days ago and I'm ready to have it again, it was that good!
By khoppy5_7583971
Boston
on April 06, 2012
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In a word... WOW, a whole lotta WOW! Love this, it's easy to make and my family and friends have this on their request list!!
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