RACK OF LAMB WITH PARMESAN CHEESE

• 2 racks of lamb
• 1 tsp. finely minced garlic
• Salt and pepper
• 1 tbsp. olive oil
• � cup finely grated Parmesan cheese
• 2 tbsp. fine fresh bread crumbs

Have the butcher remove the chine bone, leaving the top of the meat exposed.

Using your fingers and a sharp knife, pull and slice off the thick layer of fat from the ribs. When ready, the loins and ribs should almost be clean of fat. Hack off the ends of the ribs, leaving about 1 �� of ribs intact and extending from the meaty part of the loin.

Preheat the broiler to high. If the oven temperature is separate, preheat it also to 4500F.

Rub the meat and ribs all over with the garlic and salt and pepper to taste.

Place the racks on a baking dish and rub oil all over them. Arrange the racks meaty side down. Place under the broiler 2-3� from the source of heat and broil about 3 minutes. Turn the racks over and continue broiling 2-3 minutes. Remove from the broiler.

Sprinkle the meaty side of each rack with 2 tbsp. of cheese and 1 tbsp. of bread crumbs.

Place the lamb in the oven (preheated to 4500F. and let bake, basting occasionally with the juices in the dish, about 6 minutes, or longer if medium meat is preferred.

Let rest 5 minutes before carving.