Rack of Lamb with Parmesan-Herb Crust

Name: Rack of Lamb with Parmesan-Herb Crust
Ingredients: 2 prepared racks of lamb, with ends of the bones scraped clean, or “Frenched”; 3 tablespoons olive oil, plus some to grease the pan; 1/2 cup Margot's Morsels Primo Parmesan or Rockin’ Rosemary fine crumbs; 1/4 cup grated Parmesan, if you prefer: ¼ cup prepared horseradish is also a nice touch; 1 tablespoon minced fresh rosemary (or 2 teaspoons dried); 1 tablespoon minced fresh thyme (or 1 1/2 teaspoons dried thyme); 1/4 cup minced fresh parsley; 1 large clove garlic, minced; 3/8 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper, or more to taste

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Serves 6-8. I always think of lamb when the season changes. This is two recipes in one. You can make it with either a parmesan crust which is delicious. Or, if you like that little bite, prepared...

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Ingredients

2 prepared racks of lamb, with ends of the bones scraped clean, or “Frenched”
3 tablespoons olive oil, plus some to grease the pan
1/2 cup Margot's Morsels Primo Parmesan or Rockin’ Rosemary fine crumbs
1/4 cup grated Parmesan, if you prefer: ¼ cup prepared horseradish is also a nice touch
1 tablespoon minced fresh rosemary (or 2 teaspoons dried)
1 tablespoon minced fresh thyme (or 1 1/2 teaspoons dried thyme)
1/4 cup minced fresh parsley
1 large clove garlic, minced
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper, or more to taste