| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 5 to 6 servings |
Ingredients
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
- Preheat the oven to 450 degrees F.
- Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 429 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 75 mg |
| Sodium | 285 mg |
Reviews
I love this recipe, but wonder if you have a suggestion for me regarding gluten? Do you have a recommendation for a modification to make this recipe gluten free? Thank you in advance!
Very easy and very special to make for company
This is an easy and elegant way to make perfect lamb every time!
I love this recipe from Ina Garten’s “Barefoot in Paris.” The tangy, crunchy crust provides an outstanding drape for the luxurious juicy meat. I serve it with English smashed potatoes and creamed spinach. Dinner at its most glorious, decadent best.
Loved it, my first time making lamb.
Made this many times. Outstanding
I made this recipe last night and it was a hit with my husband! So easy to make, thank you Ina 😉
I really liked this recipe. It was easy, flavorful, and was cooked perfectly and evenly pink throughout. I used locally raised lamb, so I think that made it even better!
“how easy was that?!” – great way to make a rack of lamb. I make this for dinner parties all the time and even people who “think” they don’t like lamb enjoy this. Not cheap by any means (rack of lamb is one of the most expensive cuts of meat) but always delish. Do what another commenter mentioned – thinly coat the top of the rack with some dijon before adding the crumb mixture. I also mix the butter/crumbs in a bowl so it’s wet and adheres better. I use about 1/2 the lemon zest, as well. Fantastic every single time.
This is another keeper. Ina, always the good stuff. Thank you.