2 racks of lamb, approximately 8 chops each
1 cup pork rind bread crumbs, plain (Click for the recipe)
2 shallots, chopped
1 tablespoon fresh basil, chopped (use dried or freeze dried basil in a pinch)
1 tablespoon fresh thyme, chopped (use dried thyme in a pinch)
2 tablespoons fresh parsley, chopped (use dried or freeze dried parsley in a pinch)
¼ teaspoon salt
¼ teaspoon ground pepper, preferably freshly ground
3 tablespoons olive oil (I use extra virgin olive oil)
2 tablespoons chicken stock (organic and low sodium)
- Preheat oven to 450 degrees.
- Trim any excess fat from the lamb racks. Using a small knife, scrape off any excess meat from the top 1&1/2 inches of each bone. This is where you will pick the chop up from.
- Place the lamb racks in a roasting pan, bone side down and roast for 18-25 minutes for medium rare. The timing will depend upon the size and thickness of the chops. To test for doneness, insert an instant-read meat thermometer into the thickest part of the lamb, keeping away from the bone. It should register 135 degrees Fahrenheit.
- While the meat is roasting, in a small bowl, combine the ground pork rinds, shallots, basil, thyme, salt, pepper, olive oil and chicken stock. Mix well. TIP: You can prepare this mixture up to two hours ahead of time; just make sure that its room temperature when you are ready to use it.
- Preheat the broiler in your oven.
- Spread the pork rind mixture over the top and sides of the roasted lamb racks.
- Place the lamb under the broiler about 3 inches from the heat source and broil until lightly browned, approximately 2-4 minutes. Be mindful so the coating doesn’t burn, you just want it to be browned.
- Transfer the finished racks to a serving platter. Separate the chops by cutting them apart in between the bones.
- Serve immediately.
TIP: You can garnish the plates with fresh thyme sprigs. If the herb-ed coating falls off while you’re carving the chops; simply press it back in place when you arrange the lamb chops on the plate.
Serves approximately 6 persons