Pierre Franey - Recipes - Roasted Rack of Lamb with Herbs

Ingredients

• 2 racks of lamb with the shinbones (the flat continuous bone on top of the ribs) and fat removed
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• ½ cup fine fresh bread crumbs
• 2 tablespoons chopped parsley
• 2 teaspoons finely chopped garlic
• 2 tablespoons finely chopped shallots
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
• 2 tablespoons melted butter
• 2 tablespoons dry white wine
• ⅓ cup fresh or canned chicken broth.