New York Times
Parmesan-Crusted Rack of Lamb
Author:Sam Sifton
6 Ingredients
1 hour 45 mins
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Serves
1
Serves
1
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