RACK OF LAMB WITH PARMESAN CHEESE

Rack of Lamb With Parmesan Cheese image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 racks of lamb, about 2 to 2 1/2 pounds combined weight
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely minced garlic
1 tablespoon olive oil
4 tablespoons finely grated Parmesan cheese
2 tablespoons fine fresh bread crumbs

Steps:

Have butcher remove chine bone (flat, continous bone at top of ribs), leaving top of meat exposed.
Preheat broiler to high. If oven is separate, preheat it also to 450 degrees.
Using fingers and sharp knife, pull and slice off top thick layer of fat from ribs. When ready loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meaty part of loin.
Rub garlic with flat surface of heavy knife until pulverized. Rub meat and ribs all over with garlic.
Place racks of lamb on a baking dish and rub oil all over them. Arrange racks meaty side down. Place under broiler 2 or 3 inches from source of heat. Broil about 3 minutes and turn racks. Continue broiling 2 to 3 minutes longer. Remove. Sprinkle meaty side of each rack with 2 tablespoons of cheese and tablespoon of crumbs.
Place lamb in oven preheated to 450 degrees. Let bake, basting occasionally, about 6 minutes. Let rest 5 minutes before carving.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 252 milligrams, Sugar 0 grams