Broiled Racks of Lamb

Name: Broiled Racks of Lamb
Yield: 4 to 6 Servings.
Ingredients: 1 double rack of lamb; 1 tablespoon (approximately) peanut, corn, or vegetable oil; 1 tablespoon (approximately) peanut, corn, or vegetable oil; 1 tablespoon (approximately) peanut, corn, or vegetable oil; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 tablespoons finely chopped parsley; 4 tablespoons fresh fine bread crumbs; 3 tablespoons melted butter; ½ teaspoon finely minced garlic

Preparation info

4 to 6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 double rack of lamb
1 tablespoon (approximately) peanut, corn, or vegetable oil

Main course

Method

Choose a double rack of lamb, consisting of 2 racks joined together.
Down the center of the double rack is the backbone. You should have this hacked totally away. If you ask your butcher to do this, tell him that you want the “chine” bone of the rack or racks of lamb hacked away.
There is a thin, lean layer of meat with a small amount of fat on the top o