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Parmesan Encrusted Rack of Lamb

April 24, 2011

You can do no wrong with any kind of lamb as far as I am concerned, but if you use one of Giuliano Hazan’s recipes you will enjoy your meal that much more.  A special meal of rack of lamb can be yours with minor preparation and lots of flavor.

Parmesan Encrusted Rack of Lamb

Ingredients

  • 1 Rack of Lamb (approx. 1 1/2 lbs.)
  • 1 T. Extra Virgin Olive Oil
  • Salt
  • Freshly Ground Pepper
  • 1 t. Fresh Rosemary (chopped)
  • 2 T. Parmigiano-Reggiano (freshly grated)
  • 1 T. Plain Bread Crumbs
  • Fresh Rosemary Sprigs (for garnish)

Preparation

  1. Preheat oven to 400 degrees
  2. Pour the olive oil over the rack of lamb in a baking pan and spread it all over with a basting brush
  3. Season with salt and pepper and sprinkle with rosemary
  4. Put the lamb on the top level of the oven and bake for about 35 minutes (medium rare; 5 minutes less for rare; 5 minutes more for medium)
  5. Mix together the parmesan cheese and bread crumbs on a large plate that will hold the rack of lamb
  6. Remove the rack of lamb from the oven and turn up the temperature to 450 degree; cover the lamb rack on both side with the cheese mixture until well coated
  7. Return the lamb rack to the baking dish and return to oven; cook an additional 5 minutes
  8. Remove lamb rack from oven and cut chops to serve
  9. Serve on warmed plates with additional fresh rosemary sprigs for garnish

(Serves 2; 4 per person)

Recipe from “Every Night Italian” by Giuliano Hazan

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3 Comments leave one →
  1. April 24, 2011 17:32

    Hitting my forehead, thinking why didn’t I get two racks of lamb?! I did mine a different way and would love to try this. Making a note for next time.

    • April 24, 2011 18:12

      Thank you for visiting. These were exceptional. I usually make racks of lamb with just garlic, rosemary and plenty of lemon (Greek style). Also try the leg of lamb butterflied and lots of good things to make with the leftovers. Enjoy.

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