Recipe by Marie
I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.
Top Review by Bergy
I love lamb - it is very expensive here in Canada so I am choosey selecting any new recipe before trying it - This one did not let me down. The crumb jacket became a lovely crunchy accent of flavor. The rack was cooked perfectly it was pink not rare and not overdone. Thanks Marie - welcome your recipe to my hall of lamb fame! — Aug 17, 2004, 3 members found this helpful Added comments comments This time I added a bit more parsley as you can see by the uncooked photo Love this recipe Thanks again Marie
- 1 rack of lamb (8 chops, frenched)
- 1 tablespoon vegetable oil
- 1 slice bread, made into bread crumbs
- 4 sprigs fresh parsley
- 1 shallot
- 1 clove garlic
- 1⁄4 cup butter, melted
Directions See How It's Made
- Sear rack of lamb all over in skillet that can be used in the oven.
- With food processor running, drop shallot and garlic into top tube and process until finely minced.
- Add parsley and process until finely chopped.
- Add pieces of fresh bread (about one slice) and process to fine crumbs.
- Remove from processor to a bowl and mix in melted butter.
- Pat bread crumb mixture onto top of rack of lamb.
- Roast at 450° for 15 to 20 minutes.
- If crumbs brown too quickly, turn oven down to 425°.
- Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).