Carre D'agneau Persille (Parsleyed Rack Of Lamb)

• 1 rack of lamb, about 1 1/4 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons unsalted butter, plus butter for greasing the dish
• 1/4 cup bread crumbs
• 2 tablespoons chopped parsley
• 1 teaspoon finely minced garlic
• 1 tablespoon finely minced shallots
• 1 teaspoon olive oil

1. Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
2. Preheat the broiler to high.
3. If the oven is heated separately, preheat it also to 500 degrees.
4. Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb.
5. When ready, the loins and ribs should be almost clean of fat.
6. Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat.
7. Season with salt and pepper.
8. Rub with butter a baking dish large enough to hold the rack of lamb.
9. Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
10. Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
11. Place the rack under the broiler and cook about two or three minutes.
12. Turn and cook about two or three minutes.
13. Sprinkle the meaty side of the ribs with the bread-crumb mixture.
14. Melt the remaining one tablespoon of butter and pour it over the ribs.
15. Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired.
16. To serve, slice and cut between the ribs.
17. Serve with grilled tomato (see recipe).

rack of lamb, salt, freshly ground pepper, unsalted butter, bread crumbs, parsley, garlic, shallots, olive oil

Taken from cooking.nytimes.com/recipes/2439 (may not work)