Roast Rack Of Lamb With Crisp Herb Crust - cooking recipe

Ingredients

1 (7 chop) rack of lamb
1 c. fresh bread crumbs
1/2 c. chopped parsley
2 cloves garlic, crushed
1 tsp. salt
1 tsp. finely crumbled rosemary
1/4 tsp. black pepper
1/2 c. olive oil

Preparation

Have your butcher \"French\" the bones of the rack of lamb and crack the ribs at the backbone for easy carving.
Trim off all fat from the meat, leaving the lean hearts of the rib chops.
Preheat oven to 400\u00b0.