Crusty Rack Of Lamb With Parsley

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This recipe is originally from madam benoit's lamb cookbook. It was printed in edith adams cottage column in the vancouver sun paper about 25 years ago and has graced my table at least once per year since. Tasty crusty lamb. You'll get raves over this recipe. The parsley is so good with lamb.the preparation time does not include the 2 hours in the fridge nor the 1 hour resting."

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Steps

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Trim any excess fat from the racks.

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Mix all the remaining ingredient together mix well.

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Place half the mixture on top of each rack.

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Press firmly so it is solidly in place.

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Wrap tightly in plastic wrap& refrigerate for 1-2 hours.

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One hour before roasting take out of fridge and bring to room temperature.

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Place on a rack in a shallow pan and roast in a 375 oven for 30 min to 45 min do not over cook.

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Check your internal temp for pink it should read 160f degrees.

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Ingredients

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racks of lamb, fresh breadcrumbs, fresh parsley, basil, garlic cloves, black pepper, paprika, lite olive oil