Rack of Lamb With Parmesan Cheese

1. 1

   Have butcher remove chine bone (flat, continous bone at top of ribs), leaving top of meat exposed.

2. 2

   Preheat broiler to high.

3. 3

   If oven is separate, preheat it also to 450 degrees.

4. 4

   Using fingers and sharp knife, pull and slice off top thick layer of fat from ribs.

5. 5

   When ready loins and ribs should be almost clean of fat.

6. 6

   Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meaty part of loin.

7. 7

   Rub garlic with flat surface of heavy knife until pulverized.

8. 8

   Rub meat and ribs all over with garlic.

9. 9

   Place racks of lamb on a baking dish and rub oil all over them.

10. 10

    Arrange racks meaty side down.

11. 11

    Place under broiler 2 or 3 inches from source of heat.

12. 12

    Broil about 3 minutes and turn racks.

13. 13

    Continue broiling 2 to 3 minutes longer.

14. 14

    Remove.

15. 15

    Sprinkle meaty side of each rack with 2 tablespoons of cheese and tablespoon of crumbs.

16. 16

    Place lamb in oven preheated to 450 degrees.

17. 17

    Let bake, basting occasionally, about 6 minutes.

18. 18

    Let rest 5 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.