Getting It Just Right “Since all of our recipes are passed down by my mom, no measurements are used – just your taste buds. You want [the sauce] light so the fruitiness of the oil does not overpower the sauce. After you are happy with the lemon sauce taste, start whisking again and add your spices a pinch at a time, tasting frequently until the taste suits you. With the fresh garlic, start with half of a teaspoon first; you don’t want to overpower the sauce.”
— Paul Manno, chef and co-owner, Paul Manno’s, 75 Forum Shopping Center, Chesterfield, 314.878.1274
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.
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
This article appears in November 2012.