RECIPE:Parmesan Rosemary Crusted Lamb Rack
- Prep Time: 15 mins
- Cook time: Less than an hour
Serves 2
Ingredients
Olive oil, divided2 tablespoons
Sourdough bread4 oz.
Parmesan cheese, freshly ground¼ cup
Fresh rosemary, minced½ tablespoon
Garlic clove, minced1 clove
Sea saltas needed
Black pepper, freshly groundas needed
Cooking directions
Line a rimmed baking sheet with aluminum foil. Set aside.
In a heavy medium skillet over high heat, heat until very hot. Meanwhile, rub 1 tablespoon olive oil all over the lamb. Season with salt and pepper generously. Place the lamb in the skillet and sear all sides until golden brown, about 3 minutes per side. Transfer to a large plate or baking sheet. Let it rest for 30 minutes.
Preheat the oven to 450˚F.
Tear the bread into cubes, including the crust. Put them in a food processor, process until they turn into fine crumbs. It’s ok that some are finer and some are bigger. Measure ½ cup of crumbs and put in a medium bowl. Add parmesan, rosemary and garlic. Mix well.
Have the lamb rack sitting bone side down. Rub 1 tablespoon of olive oil on the top side. Pat the breadcrumbs on the top in an even layer. Carefully transfer the lamb to the prepared baking sheet.
Roast in the oven until you have achieved your desired degree of doneness. Check the crust occasionally. If it starts to get too brown, cover the crust with a piece of aluminum foil.
Remove the lamb from the oven. Cover loosely with aluminum foil and let rest.
Carve the lamb rack into chops and serve with your favourite side dish.