1 rack of lamb, approximately 1¼ pounds, frenched
2 Tbsp. extra virgin olive oil
½ cup fresh bread crumbs
¼ cup Parmesan cheese, freshly grated
1 Tbsp. flat-leaf parsley, chopped
Nonna Pia’s Balsamic Reduction
black pepper, freshly ground
HERE’S HOW WE DO IT/METHOD
PREHEAT oven to 450F
1. Put a large frying pan over high heat until very hot.
2. Rub lamb with 1 Tbsp. of olive oil, season aggressively with salt and pepper.
3. Place lamb into heated pan and sear on all sides until it is golden brown all over, approximately 4 minutes per side.
4. Once done, place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
5. In a bowl, combine the bread crumbs, cheese and parsley.
6. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
7. Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120F (approximately 20 to 30 minutes).
Note: If the crust threatens to get too dark near the end remove from oven and tent the lamb with foil.
8. Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. The internal temperature will rise to 125F (or medium-rare) while the lamb sits.
9. Carve into chops and place on a warmed platter.
10. Drizzle with Nonna Pia’s Balsamic Reduction.
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