Rack Of Lamb

Marie's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 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
• ¼ cup butter , melted

Directions:

1. Sear rack of lamb all over in skillet that can be used in the oven.
2. With food processor running, drop shallot and garlic into top tube and process until finely minced.
3. Add parsley and process until finely chopped.
4. Add pieces of fresh bread (about one slice) and process to fine crumbs.
5. Remove from processor to a bowl and mix in melted butter.
6. Pat bread crumb mixture onto top of rack of lamb.
7. Roast at 450° for 15 to 20 minutes.
8. If crumbs brown too quickly, turn oven down to 425°.
9. Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).

Reviews

[Sailor's Chef]

The topping is absolutely amazing. The aroma of it while preparing and cooking in the oven had us salivating. I was nervous about making this dish because I had never cooked lamb before, but it turned about perfect with a beautiful pink center. This is definitely a keeper. I did add an extra slice of bread which helped make it more 'crispy', which we prefer.

[PeeGee]

It's great when the hardest part of a recipe is 'frenching' the chops. The topping was 'tops'. I didn't put all of it on the lamb -- I put the rest in the fry pan. Into the oven it went. We served it to the guests who raved over it. Would I change anything -- no. It is ideal as it is written. Thanks for this one. (PS. Sorry to see that Food.com resorts to INTRUSIVE 'pop ups'. So, negative ***** (stars) to them for cluttering our computer with unwelcome advertising.)

[jawserwog]

the flavor was amazing so yummy. the only issue I had was the bread wouldn't stay on the lamb. I think maybe a little more butter. I just eyeballed it. The flavor was yumm and the meat was a beautiful pink color.