Provided by: Chef Wylie Dufresne
In a large bowl, dissolve the salt in 5 quarts of water and place the racks of lamb in the solution for 3 hours. Remove the racks, pat dry, and set on a platter to air-dry for 2 to 3 hours.
Preheat the oven to 350 degrees. Heat 2 medium sauté pans over medium-high heat and add 2 tablespoons butter to each pan. Place the lamb fat-side down in the pans and sear for 2 minutes. Set the lamb in a large roasting pan and roast, turning the racks every 3 to 4 minutes, until the internal temperature reaches 130 (15 to 20 minutes). Cover with foil and let rest for 10 minutes.
Place the candy canes inside a Ziploc bag, seal, and crush finely with a rolling pin. Sift through a sieve. Add the candy-cane powder and chopped parsley to the bread crumbs and fold together. Brush the roast with molasses and sprinkle liberally with the crust mixture. Carve and serve.(Published 2005)