Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Rack of Lamb

Recipe courtesy of Ina Garten

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Roasted Lamb Chops

Recipe courtesy of The Neelys

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

Rack of Lamb Persillade

Recipe courtesy of Ina Garten

Browse Reviews By Keyword