Roast Rack Of Lamb
(Carré di Agnello Arrosto)
Ingredients:
2 racks of lamb
2 tablespoons extra virgin olive oil
Leaves from 1 sprig fresh rosemary or 1 teaspoon dried rosemary
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley
3 garlic cloves, chopped
1 tablespoon dry unflavored bread crumbs
1 tablespoon freshly grated Parmigiano cheese
Directions:
Trim all fat from lamb.
Preheat oven to 375°F (190°C).
Brush lamb with 1 tablespoon of the olive oil and sprinkle with rosemary.
Season with salt and pepper.
Put remaining 1 tablespoon olive oil in a roasting pan.
Place lamb in pan.
Bake 30 to 35 minutes to give medium-rare meat.
Bake another 5 minutes for medium to well-done meat.
Combine parsley, garlic, bread crumbs and Parmigiano cheese in a small bowl.
Sprinkle top of lamb with bread crumb mixture and cook 5 minutes longer.
Place meat on a warm platter.
Serve individual chops by cutting down between the ribs. Makes 4 to 6 servings.