Rack Of Lamb With Parmesan-Herb Crust

• 2 prepared racks of lamb, with ends of the bones scraped clean, or "Frenched"
• 3 tablespoons olive oil, plus some to grease pan
• 1/2 cup fine bread crumbs
• 1/2 cup grated Parmesan
• 1 tablespoon minced fresh rosemary (or 2 teaspoons dried)
• 1 tablespoon minced fresh thyme (or 1 1/2 teaspoons dried thyme)
• 1/4 cup minced fresh parsley
• 1 large clove garlic, minced
• 3/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper, or more to taste

1. Preheat oven to 450u0b0 F.
2. Spray or generously wipe olive oil on sides and bottom of a shallow roasting pan large enough to hold both lamb racks; set aside.
3. In a medium bowl, mix the bread crumbs, grated Parmesan, rosemary, thyme, and parsley. Mash the minced garlic with salt and add to herb mixture. Stir in pepper and the 3 tablespoons olive oil.
4. Rinse lamb racks well and pat dry. Trim most of the excess fat. Place the them fat-side up in the roasting pan. Pat half the herb mixture on the fat side of each rack.
5. Roast for 10 minutes; reduce heat to 400u0b0 F and continue roasting for another 10 minutes, or until an instant-read thermometer inserted into the center of the meat is 120u0b0 F for rare. Return to the oven for three minutes more for medium rare. Remove from the oven and allow meat to rest 10 minutes before carving.
6. To serve, slice between the bones into individual chops, allowing about two per person.

lamb, olive oil, bread crumbs, parmesan, fresh rosemary, thyme, fresh parsley, clove garlic, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/39345-rack-of-lamb-with-parmesan-herb-crust (may not work)