Rack of Lamb Persillade

Directions

1. 1
   Pre-heat the oven to 475 degrees.
2. 2
   In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds.
3. 3
   Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds.
4. 4
   Stir in the parsley and breadcrumbs and season with salt and pepper.
5. 5
   Remove the skillet from heat.
6. 6
   Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly.
7. 7
   Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb.
8. 8
   Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat.
9. 9
   Transfer the lamb to platter and let it stand, uncovered, for 10 minutes.
10. 10
    Serve with buttered sugar snap peas.