Rack of Lamb Roasted with Spiced Crust

Here is an exceptional way to prepare a delightful rack of lamb, for a special occasion of just to say – “I love you”

INGREDIENTS:

1 pound trimmed single Rack of Lamb (7 or 8 ribs)

1 ½ Tbsp olive oil ¼ tsp dried hot red pepper flakes 1 garlic clove 3 tablespoons scallions

1 tsp fresh rosemary ¼ cup bread crumbs - plain fresh ground black pepper

Rosemary sprigs for garnish

PREPARATION:

Clean and cut and thinly slice the scallions including the fresh green. Remove the leaves from the rosemary stalks and finely chop. Press the garlic thru a garlic press. Clean and wash the rack removing any remaining waste.

COOKING:

Preheat the oven to 450° F Heat a small skillet over moderate heat until it is hot, add the oil continue heating, but not smoking. Add the red pepper flakes, and stirring for 10 seconds. Add the garlic stirring for 30 seconds. Add the scallion and the rosemary and stir to mix all ingredients. Add the bread crumbs and pepper to taste mixing well then remove the skillet from the heat. Moisten with a dash or two of white wine.

Heat a large skillet over moderately high heat until it is hot, add a dash of olive oil and in it brown the lamb, seasoned with pepper, turning it until the sides and the ends are browned evenly, about 5 minutes or so.

Arrange the lamb, fat and meat side up in an oven proof dish and apply the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 450° F. oven for 15 minutes, or until a meat thermometer registers 135 deg. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes.

Cut into ribs, not dislodging the crust and garnish it with the rosemary. Or carve at the table.