Rack of Lamb

Name: Rack of Lamb
Yield: Serves 6
Cuisine: American
Ingredients: 1 tablespoon fine dry bread crumbs; 2 tablespoons fresh rosemary, plus some for garnish; 2 tablespoons fresh parsley; 2 frenched 8-rib racks of lamb; Freshly ground black pepper; 8 to 10 garlic cloves, peeled

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

This simple preparation is an Easter classic. Fresh herbs from the garden add flavor in the oven and color on the plate. Have the butcher French-cut the racks for you, leaving the rib bones pristine.

Ingredients

2 frenched 8-rib racks of lamb
Freshly ground black pepper
8 to 10 garlic cloves, peeled
2

Americas
United States
Main course
Easter
South Carolina

Method

Place the meat in a roasting pan, fat side up, and season it with black pepper. Allow it to come to room temperature. Preheat the oven to 450°F.

Place the garlic and herbs on a cutting board and chop them well together. Add the garlic mixture to the bread crumbs and mix well. R