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Parmesan-Crusted Rack of Lamb

5.0(1075)

Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)

by Sam Sifton

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Servings

4 servings.

Total time

1h 45m

Calories / serving

214 kcal

Ingredients (6)

serves

1 rack of lamb, approximately 1¼ pounds, frenchedrack-of-lamb
2 tablespoons extra-virgin olive oilolive-oil
Kosher salt and freshly ground black peppersalt-and-pepper
½ cup fresh bread crumbsbread-crumbs
¼ cup grated Parmesanparmesan
1 tablespoon chopped flat-leaf parsley.parsley

Instructions (3 steps)

01Preheat 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.
02In 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.
03Put 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.

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Rich recipe — supports nutrition-aware planning.