Parmesan and herb-crusted rack of lamb by Enoch's Stomp - KTRE.com | Lufkin and Nacogdoches, Texas

Parmesan and herb-crusted rack of lamb by Enoch's Stomp

Ingredients

1  rack of lamb (4 chops, frenched)
4  sprigs fresh parsley
1  shallot
1  clove garlic
1/2 cup shredded parmesan
1⁄4 cup butter, melted
1  cup panko bread crumbs

Directions

Sear rack of lamb all over in skillet that can be used in the oven.
With food processor running, drop shallot and garlic into top tube and process until finely minced.
Add parsley and parmesan and process until finely chopped.
Remove from processor to a bowl and mix in panko and melted butter.
Pat bread crumb mixture onto top of rack of lamb.Roast at 450° for 15 to 20 minutes.
Roast at 450° for 15 to 20 minutes.
Let the rack rest for about 8 minutes then cut into individual chops.
Test with oven thermometer until done to your liking (My preference is to serve these medium rare with internal temperature of 130-135.
Serve with roasted seasonal veggies.

This lamb dish tastes great with mint/white balsamic reduction. Enjoy!

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