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.