Rack of Lamb with Parmesan Herb Crust
Ingredients
- 2 prepared racks of lamb, with ends of the bones scraped clean, or “Frenched”
- 3 tablespoons olive oil, plus some to grease pan
- 1/2 cup fine bread crumbs
- 1/2 cup grated Parmesan
- 1 tablespoon minced fresh rosemary (or 2 teaspoons dried)
- 1 tablespoon minced fresh thyme (or 1 1/2 teaspoons dried thyme)
- 1/4 cup minced fresh parsley
- 1 large clove garlic, minced
- 3/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper, or more to taste
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