Place a roasting rack in a large roasting pan and set the lamb racks on top. Let stand at room temperature for 1 hour.
Preheat an oven to 400 degrees F.
1. Using a sharp paring knife, remove as much of the coating from the individual bones so that they do not discolor during cooking. This step is not necessary for the ultimate taste, but only for the ultimate look of the lamb.
2. Remove as much excess fat as your desire. I cut off all the fat that I can because I think it helps to keep the lamb final flavor a little more on the milder side and less greasy. Make sure to remove as much fat as possible to take the edge off the taste of the lamb.
3. Season the lamb generously with salt and pepper. If the time of year permits or if you have an indoor grill, sear lamb over high heat to add heat scoring and to seal the juices in the meat.
4. Place the racks, fat side up, on a roasting rack, with the bones facing outward and the loins towards the center of the pan. See the pictures for clarification. Cover the lamb bones with foil to keep them from browning to much. If you like dijon mustard, then you can evenly spread 1 Tbs. Dijon mustart over each lamb loin prior to adding the crouton crumbs.
5. In a small bowl, stir together the crushed croutons, parsley, thyme, the 1 tsp. salt and the 1/2 tsp. pepper. Spread the mixture evenly over the loins of each rack, pressing gently to form a loose crust. (I use Fresh Gourmet Roasted Garlic Croutons -- one of my favorites and there is enough garlic and olive oil in the crumbs at the bottom of the bag to do 1/2 a recipe. If I don't have these croutons on hand then I would substitute plain croutons or a coarse bread crumb then add 2 minced garlic cloves and 3 tablespoons olive oil to the crouton mixture.)
6. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 Degrees F for rare, 35 to 40 minutes. They will continue to cook a little more as they rest. (When planning for a dinner party, place lamb in oven as the last guest arrives to ensure that it doesn''t over cook.
7. Transfer the lamb racks to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. Cut the racks into chops, transfer to individual plates. Serve immediately.
This dinner was served with a Port Mushroom Gravy, Sauted Pecan Green Beens with Mushrooms, Rosemay Parsley Red Potatoes sauted in Butter and a simple Green Salad. We were so hungry by the time everyone arrived and the food was plated that I didn't get a real good picture of the lamb as it came out of the oven.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 323 (56%)|
|Amt Per Serving||% DV|
|Total Fat 35.9g||48 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 131.2mg||40 %|
|Sodium 730.3mg||25 %|
|Potassium 615.6mg||16 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 19.4g|
|Protein 39.2g||56 %|
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Calories per serving: 575
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