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This one's a classic. We recently had an Italian exchange student who offered to make us an authentic dish while she stayed with us––and this was what she came up with. Look at RPIPPY's take on this. The comments were right on for best tasting results. Oh, looking at the photo of this, I see it garnished with grated cheese. In Italy, cheese is not used with seafood sauces. They use dried breadcrumbs instead. Try it. It's good.

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Roasted Rack of Lamb

Reviewed: May 6, 2009

Made this for Easter dinner. I added 2 Tbs chopped parsley and 2 tsp chopped mint to the breadcrumb herb mixture (because I had some). Kept the cooking time scant for perfectly done medium rare chops. Awesome, delicious holiday presentation. My mom, who always cooked lamb until it was gray, said "I had no idea lamb doesn't have to taste gamey." Thanks, Ma.

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