Rack of Lamb With Parmesan Cheese
Published May 17, 1983
- Total Time
- 30 minutes
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Ingredients
2 racks of lamb, about 2 to 2 ½ pounds combined weight
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely minced garlic
1 tablespoon olive oil
4 tablespoons finely grated Parmesan cheese
2 tablespoons fine fresh bread crumbs
Nutritional analysis per serving (4 servings)
1 gram carbs; 50 milligrams cholesterol; 283 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 167 milligrams sodium; 12 grams protein
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 1 ½ 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.
Private Notes