Parmesan-Crusted Rack of Lamb
Recipe Date:
September 1, 2023
Serving Size:
4
Cook Time:
01:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 rack of lamb, frenched
- 2 tbsps extra virgin olive oil
- kosher salt & ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated parmesan
- 1 tbsp chopped parsley
Directions
Tasting Notes: Lamb is a meat that works so well with Pinot becuase it has an earthy element but is not overpowering like steak and the lamb allows the delicate fruit flavors of the Pinot to shine.
Serena's Tips: We have substituted lamb loin when we have not been able to get it frenched which works very well too. We use a thermometer to get the right medium rare temperature which is definitely higher than 120 degrees.
Recipe:
Recipe courtesy of Sam Sifton for the New York Times. Photo courtesy of Sarah Anne Ward for the New York Times.
