1 cup fresh bread crumbs
2 garlic cloves
1 tablespoon minced fresh herbs
= (rosemary, thyme or parsley)
1/2 teaspoon salt
Freshly-ground black pepper
1 tablespoon butter
1 lamb rack - (abt 2 lbs)
Directions: one line for each direction. When saved the lines will be numbered.
Heat the oven to 475 degrees.
Combine the bread crumbs, garlic, herbs, salt and pepper to taste in a small bowl. Melt the butter in a small skillet over medium-high heat, then add the bread-crumb mixture and cook, stirring until golden brown, about 3 to 4 minutes. Set aside.
Season the lamb and place it meaty-side up in a small roasting pan. Roast for 10 minutes, them remove it from the oven. Reduce the oven temperature to 375 degrees.
Pat the bread-crumb mixture onto the meaty side of the rack of lamb and return to the oven. Cook until the lamb registers 135 degrees on a meat thermometer for medium-rare, about 10 to 15 minutes. Slice into chops and serve.
