Roast Rack of Lamb With a Rosemary-Parmesan
Laurent Tourondel of BLT
1 stick unsalted butter, softened to room temperature
1 cup bread crumbs, preferably panko
1/2 cup grated Parmigiano-Reggiano
1/4 cup finely chopped onion
2 teaspoons chopped rosemary
Salt and freshly ground black pepper
3 8-rib racks of lamb,
4 tablespoons olive oil
5 cloves garlic, crushed
3 sprigs thyme
Preheat oven to 450 degrees.
In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano,
onion, and rosemary, until they come together to form a ball.
Season with salt and pepper, and set aside.
Brush the racks of lamb with oil, and season with salt and
pepper. Set a sauté pan over medium heat, and add 2 tablespoons
olive oil, garlic, and thyme. Sear the lamb, one rack at a
time, for 1 minute per side or until golden brown, and transfer
to a baking sheet. Roast the racks for 10 minutes, reduce
the oven temperature to 350 degrees, and continue cooking
until the lamb’s internal temperature reaches 130 degrees
(medium-rare; start check-ing after 5 minutes at 350 degrees).
Transfer the racks of lamb to a work surface, and allow to
rest for 5 minutes before coating the meat with the breadcrumb
mixture. Broil the racks for a few minutes, watching carefully,
until the crust turns golden brown.
Montefalco Rosso Arnaldo Caprai 2001
2000 Château Le Gay, Pomerol, France
Château Bouscaut Graves, Bordeaux 1996
La Torre Brunello di Montalcino, La Torre, Montalcino,
2001 Pic St. Loup "Les Calades" Domaine Foulaquier,