Herb-Crusted Rack of Lamb
1 C. fresh bread crumbs
2 cloves garlic, minced
1 T. minced fresh herbs, such as rosemary, thyme or parsley
1/2 t. salt
Freshly ground pepper
1 T. butter
1 (2-pound) rack of lamb, bones frenched
Heat the oven to 475�F.
Combine the bread crumbs, garlic, herbs, salt and pepper to taste in a small
bowl. Melt the butter in a small skillet over medium-high heat, then add the
bread-crumb mixture and cook, stirring until golden brown, about 3 to 4 minutes.
Set aside.
Season the lamb and place it meaty side up in a small roasting pan. Roast for 10
minutes, them remove it from the oven. Reduce the oven temperature to 375�F. Pat
the bread-crumb mixture onto the meaty side of the rack of lamb and return to
the oven. Cook until the lamb registers 135�F. on a meat thermometer for
medium-rare, about 10 to 15 minutes.
Slice into chops and serve.