Roast Rack of Lamb with Rosemary Crust

I wish I wasn't so conflicted about meat!  I adore lamb, it's the most succulent of all meat, I hardly ever cook it but when I do there's no stopping me.  Actually there's no stopping any of us - rack of lamb is my family's number one favorite.   I was at Trader Joe's (again) and they have the best priced lamb around.  It's a treat to cook as you don't even have to baste it.  Just pop it in the oven and it's done in about a half hour - in fact even less - easy!! I do trim the fat quite radically and then put a breadcrumb herb topping on it and that's that. 


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.