-
1
Mix the marinade ingredients together in a small bowl.
-
2
Set the lamb racks in a nonreactive container and smear the meat with the marinade.
-
3
Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, or up to a day.
-
4
Preheat the oven to 450F.
-
5
Toss the onions with 2 tablespoons of the olive oil in a small bowl and season with salt and pepper.
-
6
Arrange in a single layer in a small roasting pan and roast until brown around the edges and tender, about 30 minutes.
-
7
Remove from the oven and set aside.
-
8
To make the croutons, lay the bread slices in a single layer on a sheet pan.
-
9
Brush each slice with 3/4 teaspoon of the olive oil and sprinkle with 1 teaspoon of the Parmesan cheese.
-
10
When the onions are done, bake the croutons for 5 to 7 minutes, or until the cheese has melted and the bread is toasted.
-
11
Set aside.
-
12
Leave the oven on.
-
13
To sear the lamb racks, heat 1 tablespoon of the vegetable oil in each of two large ovenproof saute pans over medium-high heat.
-
14
(If you dont have two large ovenproof pans, sear the racks individually, then transfer to a large roasting pan that has been heating in the oven.)
-
15
Season the lamb all over with salt and pepper.
-
16
(Dont scrape off the marinade.)
-
17
Add the racks to the pans, meat side down, and sear until brown, about 4 minutes.
-
18
Turn the meat, then transfer the pans to the oven.
-
19
Roast until an instant-read digital thermometer inserted in the center of the rack reads 125F for medium-rare (120F for rare).
-
20
Start checking after 15 minutes.
-
21
Remove from the oven and let rest.
-
22
Return the onions to the oven to warm while you make the salad.
-
23
To make the dressing, combine the garlic, shallots, anchovies, and mustard in a small bowl.
-
24
Whisk in the red wine vinegar.
-
25
Whisk in the remaining 1/2 cup olive oil in a thin, steady stream until the vinaigrette is smooth and emulsified.
-
26
Season with salt and pepper.
-
27
Toss the lettuce in a large bowl with the vinaigrette.
-
28
Taste, then season with salt and pepper if necessary.
-
29
Arrange the salad on a platter or individual plates.
-
30
Sprinkle with the Parmesan shavings.
-
31
Slice the lamb into individual chops and arrange in front of the salad.
-
32
Drape the salad with the roasted onions and garnish with the croutons.
-
33
Add a lemon wedge to each plate and serve immediately.
