— Paul Manno, chef and co-owner, Paul Manno’s, 75 Forum Shopping Center, Chesterfield, 314.878.1274
1 loaf French bread (or store-bought unseasoned breadcrumbs)
Juice of 2 large lemons
2 to 4 tsp. extra-light olive oil, plus more for coating
Dried oregano to taste
Dried rosemary to taste
Salt to taste
Freshly ground black pepper to taste
_ to 1 tsp. freshly minced garlic, depending on taste
10 to 12 caper berries
Butter for coating the pan
New Zealand baby rack of lamb, French cut
• 1 day before you make the lamb, tear the French bread into pieces and leave out, uncovered, overnight.
• The next day, add the stale bread to the bowl of a food processor and pulse until you have crumbs. Set the breadcrumbs aside.
• Next, make the sauce: Pour the lemon juice into a small mixing bowl. Slowly pour in 2 teaspoons of olive oil, whisking aggressively to emulsify the sauce and tasting frequently to ensure that the lemon-to-oil ratio suits your taste. Add up to 2 additional teaspoons of oil if needed.
• To the sauce, add a pinch each of oregano, rosemary, salt and pepper. Whisk aggressively to combine. Adjust the seasoning to taste.
• Next, add _ teaspoon of minced garlic and the caper berries. Whisk again and taste, adding an additional _ teaspoon of garlic if desired. Once the sauce is to your liking, set it aside.
• Preheat the broiler to medium-high and place an oven rack approximately 10 inches from the heat source. Lightly butter an oven-safe pan.
• Coat the lamb lightly with olive oil, then lightly dredge it in the breadcrumbs.
• Transfer the lamb to the buttered pan and place under the broiler, uncovered. For medium-rare, broil the lamb for 6 minutes on one side, turn over and broil for another 6 minutes.
• Once the lamb is done, place it on a large cutting board and let it rest for 3 to 4 minutes.
• Using a sharp steak knife, cut down between the bones. After all of the chops have been cut, fan them out on a plate, pour the sauce on top and serve.