2 racks of lamb, fat trimmed
4 tablespoons of dried breadcrumbs
2 tablespoon of olive oil
2 tablespoon of rosemary (minced)
salt and pepper
Zest of a lemon
Heat the oven to 425F.
Mix together the breadcrumbs, rosemary, lemon zest, salt and pepper.
Rub the top side of the rack of lamb with the olive oil. Press the breadcrumb mixture on top of the olive oil.
Place in a baking pan and put into the oven. Roast until the internal temperature is 135. That's the temperature I used when cooking these, so adjust to your preference. Do remember it will cook further when resting.
Remove from the oven, cover and rest for at least 10 minutes.
Carve the chops into single servings and dig in.