| 1 cup fresh bread crumbs 2 Tbsp. unsalted butter, melted 1 Tbsp chopped fresh flat-leaf parsley | Preheat oven to 400 degrees F. Mix together bread crumbs, butter, parsley, garlic, salt and pepper. Set aside. Season the lamb with salt and pepper and rub with rosemary, thyme and oil. Place lamb in roasting pan and roast for 15 minutes, basting occasionally. Scatter the onion, celery and carrot around the lamb. Reduce oven to 325 degrees F. |
| 2 cloves garlic mashed to a paste Salt and freshly ground pepper 1 rack of lamb (2 lb. about 8 chops), frenched | Continue to roast until the center of the meat registers 140 degrees F on a
thermometer,about 15-20 minutes. Set the meat aside. Cover with aluminum foil to keep warm. |
| 1 tsp. fresh rosemary pieces 1 tsp. chopped fresh thyme Vegetable oil for rubbing 1 small yellow onion diced 1 small carrot, diced 1 cup fresh beef broth cornstarch slurry; 1 Tbsp. cornstarch blended with 1 Tbsp. cold water or beef broth (optional) | To make sauce, place roasting pan over medium-high heat. Cook until vegetables
are browned and the fat is clear, about 5 minutes. Pour off any excess fat.
Add the broth. Scrape up browned bits from botom of pan. Simmer for about 20 minutes. Add just enough cornstarch slurry to thicken sauce slightly. Transfer lamb to a baking sheet. Cover the top of the lamb rack with bread crumb mixture. Return lamb to oven until crumbs are lightly browned, about 10 min. Let rest for 8 to 10 min. Cut lamb rack into chops. Serve with warm sauce. Place a sprig of parsley in each bowl. |