Rack of Lamb in Parmesan Crust

"Rack of lamb is usually 'French trimmed': the bare bones sometimes decorated with silly paper hats and all the bits from between the bones removed. But I don't think it's the best cut; better ask the butcher to leave it as is! The French trimmed bits off the bone on a rack of lamb are the best morsels. I try to buy untrimmed rack, with the exception of when the lamb is getting late in the season, i.e.: fatty. That's why my recipe below calls for a trimmed rack after all - it was created in British spring. The coating of herbs and parmesan does work – didn’t even fall off much while carving. I would just say – don’t put too much breadcrumbs on, stick to herbs and hard cheese – it will be much tastier."

Preparation Time5 min

Cooking Time35 min