I am not sure what the blog etiquette is on reposting. Probably it isn’t very cool. The BEST food blogger would likely never dare to put up the same exact recipe and photo a second time. Well, at the risk of being snubbed and laughed out of cyberspace…I’m doing it.

Easter is a week away and for those who celebrate, you may be thinking about Easter dinner. I have not yet decided if I will be cooking this year. But, I can tell you that if I do, I will not even consider seeking out a new recipe. If you are looking for a traditional lamb dinner, these chops are easy and fantastically delicious. If you want to see what I had to say about them last year, you can read it here. And, don’t worry…this reposting business… I won’t make a habit of it.

Rack of Lamb with Herb and Olive Crust
1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla
1/4 cup coarsely chopped parsley
1 1/2 Tablespoons fresh thyme
2 cloves of garlic, coarsely chopped
Pinch of crushed red pepper flakes
1 1/2 Tablespoons mayonnaise
2 racks of lamb (7-8 ribs each, trimmed or frenched)
salt and pepper
3/6 cups breadcrumbs

Heat the oven to 450 degrees. Combine olives, parsley, thyme, garlic and red pepper in a food processor or mortar. Make a rough paste. Stir in mayo. Set aside. Trim lamb so only a thin layer of fat remains. Heat a heavy skillet (NOT a nonstick) over high heat. Season racks with salt and pepper. Set in skillet fat side down and cook for about 2 minutes. Spread breadcrumbs on a plate. Coat the surface of the lamb with the olive paste then dip in the crumbs to coat. Put bone side down in a roasting pan. Cover the bone tips with foil so they don’t burn. Roast until instant read thermometer is 120-125 degrees for rare or 130-135 for medium. It will cook another 5 degrees when out of the oven. Let the lamb rest for 5 minutes. Cut apart between the bones and serve.


From Fine Cooking Magazine