- 2 whole racks of lamb (1 to 1 1/4 pounds each)
- Kosher salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- 2 cups fresh (soft) bread crumbs
- 3 tablespoons finely grated Parmesan cheese
- 4 cloves minced garlic
- ⅔ cup chopped fresh sage leaves
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- Aged balsamic vinegar, to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
1216 calories; 108 grams fat; 42 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 43 grams protein; 201 milligrams cholesterol; 483 milligrams sodium
4 – 6 servings
- Preheat the oven to 475 degrees. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
- Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.