Ingredients
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3 small racks of lamb, frenched (2 large)
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olive oil, to taste
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1 1/2 teaspoons kosher salt
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1/2 teaspoon fresh ground black pepper
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2 cups of loosely packed fresh parsley leaves
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1 tablespoon of chopped garlic (3 large cloves)
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1 cup fresh white breadcrumbs
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4 tablespoons unsalted butter, melted (1/2 stick)
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2 teaspoons of grated lemons, zest of (zest of 2 lemons)
Instructions
- Preheat the oven to 450º F.
- Place the racks of lamb in a roasting pan, fat side up.
- Rub the tops with olive oil, and sprinkle with the salt and pepper.
- Roast the lamb for 10 minutes.
- Meanwhile, 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 just 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, allowing it to rest for 15 minutes.
- Cut the lamb in double chops and serve. Enjoy!