Serves 6-8. I always think of lamb when the season changes. This is two recipes in one. You can make it with either a parmesan crust which is delicious. Or, if you like that little bite, prepared horseradish is equally yummy.
- 2 prepared racks of lamb, with ends of the bones scraped clean, or “Frenched”
- 3 tablespoons olive oil, plus some to grease the pan
- 1/2 cup Margot's Morsels Primo Parmesan or Rockin’ Rosemary fine crumbs
- 1/4 cup grated Parmesan, if you prefer: ¼ cup prepared horseradish is also a nice touch
- 1 tablespoon minced fresh rosemary (or 2 teaspoons dried)
- 1 tablespoon minced fresh thyme (or 1 1/2 teaspoons dried thyme)
- 1/4 cup minced fresh parsley
- 1 large clove garlic, minced
- 3/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper, or more to taste
Preheat oven to 450° F. Spray or generously wipe olive oil on sides and bottom of a shallow roasting pan large enough to hold both lamb racks; set aside. Rinse lamb racks well and pat dry. Trim most of the excess fat. Place the them fat-side up in the roasting pan. Let meat come to room temp, if they had been refrigerated before rinsing.
In a medium bowl, mix the morsel crumbs, grated Parmesan, rosemary, thyme, and parsley. Mash the minced garlic with salt and add to herb mixture. Stir in pepper and the 3 tablespoons olive oil. Pat half the herb mixture on the fat side of each rack.
Roast for 10 minutes; reduce heat to 400° F and continue roasting for another 10 minutes, or until an instant-read thermometer inserted into the center of the meat is 115° F (rare). Return to the oven for three minutes more for medium rare. Remove from the oven, tent loosely with aluminum foil and allow meat to rest 10 minutes before carving.
To serve, slice between the bones into individual chops.