Parmesan Crusted Rack of Lamb

A rack of lamb or carré d'agneau presents an amazing canvas for the right ingredients. The rack of lamb is a cut perpendicular to the spine of the lamb that includes sixteen (16) ribs.  This is an amazing cut of meat, which was often referred to by the British as the "best end of lamb."  And, as one could expect for the "best end," it is also one of the more expensive cuts of lamb sold at a butcher shop or grocery store.  

There are many recipes for a rack of lamb out there on the Internet.  A large segment of those recipes focus around a "crust" for the meat.  Generally speaking, a crust has two to three components: something wet, something dry and something interesting.  The "something wet" is an ingredient that can hold together the other components to the rack. Typically, mustard or olive oil could work. The "something dry" is usually bread crumbs. Finally, for that "something special," it is typically a combination of herbs and spices.  If the right ingredients are combined together, the crust will enhance the taste of the lamb with a depth of added flavors and aromas.

For this recipe the three components are fairly straight forward.  The "something wet" is olive oil and the something dry is bread crumbs. The "something special" is truly special, the king of cheese, Parmigiano Reggiano, along with rosemary and parsley.  The combination of the Parmigiano Reggiano, parsley and rosemary provide levels of earthy flavors that complement the lamb. The amazing flavors are really noteworthy given how easy it is to prepare the dish.

Everytime I think about this recipe, I think about how I need to go out and buy a rack of lamb.  Speaking of which, I need to go out and buy one.  Until next time....

PARMESAN CRUSTED RACK OF LAMB

Recipe adapted from New York Times Cooking

Serves 41

Ingredients:

1 rack of lamb, approximately 1.5 ponds, frenched

2 tablespoons extra virgin oil

Kosher salt

Freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmigiano Reggiano

1/2 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley

Directions:

1. Sear the lamb.  Preheat the oven to 450 degrees Fahrenheit.  Put a large frying pan over high heat until very hot.  Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan the meat in the pan until it is golden brown all over, about 4 minutes a side.  Place on a rimmed baking sheet and let rest for 20 to 30 minutes, until cool.

2.  Prepare the crust.  In a bowl, combine the bread crumbs, cheese, rosemary and parsley.  Rub the cooled off lamb with the remaining oil, then pat the seasoned bread crumbs all over the meat in an even layer. 

3.  Roast the lamb.  Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees Fahrenheit, about 20 to 30 minutes.  Remove the lamb from the oven and allow to stand, covered loosely in foil for about 10 minutes.  Carve into chops and serve on a warmed platter.

ENJOY!