Parmesan-Crusted Rack of Lamb
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1rack of lamb, approximately 1¼ pounds, frenched
- 2tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ cup fresh bread crumbs
- ¼ cup grated Parmesan
- 1tablespoon chopped flat-leaf parsley.
Nutritional analysis per serving (4 servings)
214 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 148 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450. 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 until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
- Step 2
In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
- Step 3
Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
Private Notes
Comments
Instead of parsley, I used rosemary. Very good
Delicious. However, didn't need to roast 20 minutes in the oven despite an initial rest of about 2 hours. So use your meat thermometer if you like your lamb rare or medium rare.
How can you do this without garlic. Added a couple of cloves - perfection! Thanks for the great recipe.
Lamb was unavailable on Easter Sunday, so we substituted with pork. Rosemary instead of parsley worked well. Paired with the decadent mac and cheese cooked with red wine. Wonderful combination !
Made this tonight. Easy and delish. I followed the suggestion of rubbing the lamb with Dijon mustard after searing and before the breadcrumbs. Really good. Also used rosemary instead of parsley. Had to cook a bit longer because my oven isn’t great. For a side dish I used another NYT recipe for roast lamb (Rosemary Roast Lamb) where you par boil small potatoes, flatten them on the bottom of the roasting pan and cook the lamb on top. Really good. Will make again for sure.
How finely grated should the parm be? Should I use a microplane or just the fine side of a box grater or that weird pokey side? Thanks!
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