For the coating
¾ cup lightly packed fresh flat-leaf parsley leaves
- ¾ cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
- ½ cup lightly packed fresh mint leaves, plus whole sprigs for garnish
- Finely grated zest of 1 lemon
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- ½ teaspoon coarse salt
For the lamb
- 1 eight-rib frenched rack of lamb (1½ to 1¾ pounds), chine bone removed –for easier carving.
- Coarse salt and freshly ground pepper.
1 tablespoon plus 1 teaspoon plain Greek-style yogurt
Mint jelly, for serving (optional)
- Heat oven to 400 degrees.
- Let lamb rest at room temperature 1 hour, covered with plastic wrap.
- Place parsley, breadcrumbs, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor and pulse to combine, scraping down sides of bowl as necessary; set aside.
- Trim all but ¼ inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper.
- Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering.
- Place lamb in pan fat side down, and sear until browned, 2 to 3 minutes per side. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.
- Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with breadcrumb mixture, pressing gently with your fingertips to adhere.
- Return to pan, coated side up. Roast until an instant-read thermometer registers 125 degrees (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes.
- Let rest 10 minutes to allow temperature to rise and juices to redistribute.
- Slice rack between bones and serve, with mint jelly if desired, and garnished with mint sprigs.