Rack of Lamb for Two

Sometimes, Valentine’s Day isn’t worth the hassle. The crowded restaurant, the drooping flowers—it’s enough to make you hate Hallmark. Instead of braving the crowds and the elements, think romance at home.

This yummy lamb is super easy (so you can concentrate on each other) and special enough to make a stay-in Valentine still a holiday.

Serves: 2
Prep time: 10 minutes
Cook time: 35 minutes (includes resting time)

  • 1 rack of lamb (Frenched by the butcher)
  • 2-3 tablespoons olive oil
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup parsley, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon lemon zest

1. Preheat oven to 425°. While the oven is heating, pour each other a glass of wine. Rub 1 tablespoon of the oil on the lamb then salt and pepper. Leave it out to come to room temperature.

2. Mix the breadcrumbs, parsley, garlic and 2 tablespoons of the olive oil. You’ve made a persillade—very gourmet! Set aside.

3. Cook lamb for 10 minutes then take out of the oven. Gently pat the persillade onto the meat and return back to the oven for another 10 minutes. Cook until the internal temperature is 130°. Take out of the oven and let rest 15 minutes before carving into double chops.

Cook’s Note: Each rack should have about 8 chops. Ask the butcher to French the rack, which means removing all the fat and tendons from the bones.

Complete the Meal: Serve the lamb with haricot vert (the fancy tiny green beans), roasted new potatoes and a big, sexy red wine.

Shopping List:

1 rack of lamb (at least 8 ribs)

1 garlic head
1 lemon
1 bunch of parsley

Fresh breadcrumbs (which you can make by throwing 1 or 2 slices of bread in your food processor)
Olive oil