Roast Rack of Lamb Persillade

Serves 4-6

Ingredients:

2 racks of lamb, each 1½ - 1¾ lb (750-875 gms) and with 7 or 8 chops, frenched (frenching is a technique in which meat is cut away from the top of a chop or rib to expose part of the bone) and trimmed of excess fat

1 cup (2 oz/60 gms) coarse fresh bread crumbs

3 tbsp olive oil

2 tbsp chicken stock

2 shallots, finely chopped

¼ cup (1/2 oz/10 gms) finely chopped fresh flat-leaf (Italian) parsley

Salt and freshly ground pepper

Fresh thyme sprigs or flat-leaf (Italian) parsley leaves for garnish (optional)

Directions:

1.              Preheat the oven to 450 F (230 F). If desired, wrap the ends of the bones with aluminum foil to keep from burning. Place the racks of lamb, bone side down, in a roasting pan, and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125 F (52 C) for rare or 135 F (57 C) for medium rare, 18-25 mins.

2.              While the meat is roasting, in a small bowl, combine the bread crumbs, olive oil, stock, shallots, parsley, ¼ tsp salt, and 1/8 tsp pepper and mix well.

3.              Preheat the broiler (grill). Pat the bread crumb mixture evenly on the meat side of the racks of lamb. Slide the lamb under the broiler and broil (grill) until the topping is lightly browned, 2-3 minutes. Watch carefully to prevent burning.

4.              Transfer the racks to a cutting board. Slice into chops by cutting between the bones. Transfer the chops to a platter and arrange 2 or 3 chops on each individual plate.  Garnish with thyme or flat leaf parsley (optional) and serve at once.