Rack of Lamb With Parmesan Cheese
- Total Time
- 30 minutes
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Ingredients
- 2racks of lamb, about 2 to 2½ pounds combined weight
- Salt to taste if desired
- Freshly ground pepper to taste
- 1teaspoon finely minced garlic
- 1tablespoon olive oil
- 4tablespoons finely grated Parmesan cheese
- 2tablespoons fine fresh bread crumbs
Nutritional analysis per serving (4 servings)
283 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have butcher remove chine bone (flat, continous bone at top of ribs), leaving top of meat exposed.
- Step 2
Preheat broiler to high. If oven is separate, preheat it also to 450 degrees.
- Step 3
Using fingers and sharp knife, pull and slice off top thick layer of fat from ribs. When ready loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1½ inches of ribs intact and extending from meaty part of loin.
- Step 4
Rub garlic with flat surface of heavy knife until pulverized. Rub meat and ribs all over with garlic.
- Step 5
Place racks of lamb on a baking dish and rub oil all over them. Arrange racks meaty side down. Place under broiler 2 or 3 inches from source of heat. Broil about 3 minutes and turn racks. Continue broiling 2 to 3 minutes longer. Remove. Sprinkle meaty side of each rack with 2 tablespoons of cheese and tablespoon of crumbs.
- Step 6
Place lamb in oven preheated to 450 degrees. Let bake, basting occasionally, about 6 minutes. Let rest 5 minutes before carving.
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