Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
For the lamb:
● 2 racks of American lamb (8 ribs each), frenched
● 1 teaspoon kosher salt
● Freshly ground black pepper
● 2 tablespoons olive oil
For the gremolata crust:
● Zest of 1 lemon
● 2 cloves garlic, finely minced
● 1/3 cup finely chopped fresh parsley
● ½ cup fresh breadcrumbs
● 2 tablespoons olive oil
Directions
1. Prepare the lamb:
Remove the American lamb from the refrigerator 30 minutes before cooking. Pat dry with paper towels and season all over with salt and black pepper.
2. Sear the lamb:
Preheat the oven to 400°F. Heat a large oven-safe skillet over medium-high heat with the olive oil. Sear the racks of lamb, fat-side down first, until deeply golden, about 3–4 minutes per side.
3. Make the gremolata crust:
In a small bowl, combine the lemon zest, garlic, parsley, breadcrumbs, and olive oil. Stir until evenly moistened.
4. Crust and roast:
Remove the skillet from the heat and press the gremolata mixture evenly over the meaty side of each rack. Transfer the skillet to the oven and roast until the internal temperature reaches 130–135°F for medium-rare or 140–145°F for medium, 12–15 minutes.
5. Rest and serve:
Transfer the lamb to a cutting board and let rest for 5–10 minutes. Slice into chops and serve warm.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
