Rack of Lamb for Two with Rosemary Crumb Crust
2½ tablespoons extra-virgin olive oil, divided
¼ teaspoon red pepper flakes (optional)
1 teaspoon minced garlic
3 medium scallions, white and 1 inch of the green parts, thinly sliced (about ¼ cup)
1 teaspoon dried rosemary
¾ cup fresh bread crumbs (made by pulsing 1 large slice rustic white bread in a food processor)
Salt and ground black pepper
1 trimmed and Frenched rack of lamb, (7 to 8 ribs, about 1¼ pounds)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
In a medium skillet over medium-high, heat 1½ tablespoons of the oil. Add the pepper flakes, if using, and garlic and cook, stirring, for 30 seconds. Stir in the scallions and rosemary and cook, stirring, until the scallions are slightly softened, about 30 seconds. Stir in the bread crumbs and remove from the heat. Season with salt and pepper to taste, then transfer to a bowl and set aside. Wipe out the skillet.
Heat the oven to 400 degrees.
Return the skillet to medium-high heat and add the remaining 1 tablespoon of oil. Season the lamb with salt and pepper, then add it to the skillet, meat side down. Sear until well browned on the meat side and the ends, about 5 minutes. Remove the skillet with the lamb from the heat and pour off the fat.
In a small bowl, combine the mayonnaise and mustard. Spread the mixture evenly over the meat side of the lamb, then press the rosemary crumbs into it. Transfer the skillet to the middle shelf of the oven and roast until it reaches 120 degrees at the center for medium-rare, about 10-12 minutes.
Transfer the meat to a cutting board and let it rest for 10 minutes before slicing into chops. Arrange on 2 plates, overlapping the rib bones. If some of the crumbs fall off, just sprinkle them over the plated chops.
Serves two.
Cook's note: Many racks of lamb come already Frenched, with the fatty layer trimmed, and with the silver skin (a tough membrane that lines the meat) removed. If not, follow these instructions: To remove the silver skin, using a very sharp paring or boning knife and starting in the middle of the top of the roast, insert the tip of the knife beneath the membrane and slice in one direction, holding the knife at a 20 degree angle until you reach the end of the roast. Turn the knife around and work in the opposite direction until you reach the other end of the roast. Discard the strip of silver skin. Repeat the procedure until you have removed all the silver skin from the meat side of the roast.
To French the bones, trim and discard the fat and meat along the top couple inches of the bones, scraping the bones with the knife until they are completely clean.
Nutrition values per serving: 650 calories, 41 g fat (10 g saturated), 32 g carbohydrates, 3 g fiber, 2 g sugar, 37 g protein, 105 mg cholesterol, 760 mg sodium.
Sara Moulton for The Associated Press