Ingredients:
3 small or 2 large racks of lamb, frenchedGood olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper2 cups loosely packed fresh parsley leaves1 tablespoon chopped garlic cloves (3 cloves)1 cup fresh white bread crumbs2 teaspoons grated lemon zest (2 lemons)4 tablespoons (1/2 stick) unsalted butter, melted
Method:
Preheat the oven to 450 degrees F.Place the racks in a roasting pan, fat side up. Rub with olive oil and sprinkle with the salt and pepper. Roast for 10 minutes.Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced.
Add the bread crumbs and lemon zest and process for a second until combined.Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
