- 6 cloves of garlic, peeled and halved
- 1 cup dry, unseasoned bread crumbs such as panko
- 1 cup flat-leaf or Italian parsley leaves, lightly packed
- 1 Tbsp. fresh rosemary leaves
- 2 tsp. Dijon mustard
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 and 1/2 lbs. Frenched racks of lamb
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- To make the garlic-herb crust, place the garlic, bread crumbs, parsley, rosemary, and mustard in the bowl of a food processor and process a few times.
- With the motor running, pour in the olive oil and process until the ingredients form a paste. Set aside.
- At least one hour before cooking, season the racks of lamb on both sides with the salt and pepper.
- Spread the herb mixture over the top side of the racks, that is, the side with the fat.
- Place the racks of lamb on a baking sheet and refrigerate until needed.*
- Preheat the oven to 450°F. Just before cooking, drizzle the top of the racks of lamb with a little more olive oil.
- Roast the racks of lamb for 20 to 25 minutes, until the internal temperature reaches between 125 and 130°F.
- Allow the lamb to rest for five minutes before carving into single or double chops for serving.
- Serve immediately.
*May be prepared up to one day in advance.