The Very Long Awaited and Coveted Rack of Lamb Recipe

I am serving this tonight. As I write this, I've actually served it. This means everyone has eaten it and loved it. This is one of the best dishes I do here at the Hudson River Valley Art Workshops and Fiber Art Workshops.

I only serve 1/2 a rack. I cut a medium sized rack in half. (But first I wash it. Very important. I also French it and take off the membrane.) Season with salt and pepper. Be generous. This recipe calls for two racks cut into 4 half racks. Serves four.

After coating the lamb properly, it should look like this:

To make the pesto coating, put into a Cuisinart

1 cup packed fresh flat-leaf parsley springs
1/4 cup fresh rosemary leaves
6 T extra virgin olive oil (and use a good one.)
1 t finely grated lemon zest or to taste.
2-3 medium clove garlic, chopped.
2 t kosher salt

Process until chunky. This should look like a chimicurri sauce or a pesto. Then spread the coating thinly on the half racks. Do not coat heavily. Make sure every part of the lamb is coated.

For the crumb coating, put into the Cuisinart:

2 cups 1 inch cubed fresh baguette with crust. A nice crusty baguette. Don't stint.
1 1/2 oz toasted pine nuts
1 oz finely grated Parmigiano-Reggiano
1 T finely grated lemon zest
2 medium clove garlic
2 t kosher salt
1/2 t ground pepper (or to taste.)

Put the crumb onto the top of the lamb and put the lamb on a sprayed sheet. Preheat the oven to 400 degrees and cook for 30 minutes. Check the temperature. Serve between 145 and 155. This should be somewhere between medium rare and medium. If you like it rarer serve at 135 but I would not serve it any rarer.