Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Ingredients
- 1 rack of American lamb approximately 1 1/4 pounds, frenched
- 3 Tablespoons extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- 1/3 cup bread crumbs
- 1/3 cup grated Parmesan
- 1 Tablespoon minced fresh rosemary or 2 teaspoons dried
- 1 Tablespoon minced flat-leaf parsley or 2 teaspoons dried
- 1 large clove garlic grated or fine minced
Directions
Heat a large skillet over high heat. Drizzle lamb with 1 tablespoon olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 145-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
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
