Parmesan-Crusted Rack of Lamb by Sam Sifton, NYT Cooking

Time: 1 hour 45 minutes
Yield: 4 servings.

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1016573-parmesan-crusted-rack-of-lamb

INGREDIENTS

1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s