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Categories:Viewed: 8 - Published at: 6 years ago
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
Method
- 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.
