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1
Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
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2
Preheat the broiler to high.
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3
If the oven is heated separately, preheat it also to 500 degrees.
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4
Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb.
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5
When ready, the loins and ribs should be almost clean of fat.
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6
Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat.
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7
Season with salt and pepper.
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8
Rub with butter a baking dish large enough to hold the rack of lamb.
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9
Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
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10
Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
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11
Place the rack under the broiler and cook about two or three minutes.
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12
Turn and cook about two or three minutes.
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13
Sprinkle the meaty side of the ribs with the bread-crumb mixture.
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14
Melt the remaining one tablespoon of butter and pour it over the ribs.
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15
Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired.
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16
To serve, slice and cut between the ribs.
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17
Serve with grilled tomato (see recipe).
