Springtime is here, and this is an ideal time to enjoy lamb.  Don’t be afraid to venture out into lamb territory – the only thing you have to worry about is over-cooking it! That sounds easy, and it is. Also, if you’re worried about the health aspect of this cut of meat, just be sure to remove most of the layer of fat. 

Ingredients: 

• 2 racks, French trimmed
• 1 cup fresh bread crumbs (made from white or sour dough bread)
• 3 garlic cloves, plus one more
• 3 tablespoons finely chopped fresh Italian (flat leaf) parsley
• 2 teaspoons Italian seasoning
• ½ teaspoon lemon zest
• ¼ cup macadamia nuts, chopped
• ¼ cup softened butter
• 1 cup beef stock
• 1 teaspoon thyme
• salt & fresh ground black pepper to taste

Preheat the oven to 500 degrees.  Remove the layer of fat (or most of it) from the rack and brown the racks in 1 teaspoon of oil in a large pan on the stove.  Set aside.

Combine the breadcrumbs through the macadamia nuts in a bowl, then fold in the butter, forming a thick paste. Smear a layer of the paste firmly over the fattier side of the rack, leaving the bones and the base bare.  Bake in a baking pan for 12 minutes for medium-rare (optimal doneness). Remove to a platter and lightly tent with foil.

Use the beef stock, any pan juices and the extra garlic (minced) to create the jus (basically a clear gravy).  Add these to the roasting pan, scraping the pan, then pour into your large pan and simmer on high until the sauce has reduced and slightly thickened.  Serve the jus with the lamb – there you have it, and so simple!