Step 1

Line a rimmed baking sheet with aluminum foil. Set aside.

Step 2

In a heavy medium skillet over high heat, heat until very hot. Meanwhile, rub 1 tablespoon olive oil all over the lamb. Season with salt and pepper generously. Place the lamb in the skillet and sear all sides until golden brown, about 3 minutes per side. Transfer to a large plate or baking sheet (not the prepared one). Let it rest for 30 minutes.

Step 3

Preheat the oven to 450˚F (230˚C).

Step 4

Tear the bread into cubes, including the crust. Put them in a food processor, process until they turn into fine crumbs. It’s ok that some are finer and some are bigger. Measure ½ cup of crumbs and put in a medium bowl. Add parmesan, rosemary and garlic. Mix well.

Step 5

Have the lamb rack sitting bone side down. Rub 1 tablespoon of olive oil on the top side. Pat the bread crumbs on the top in an even layer. Carefully transfer the lamb to the prepared baking sheet.

Step 6

Roast in the oven until 120˚F (for medium-rare) in the center of the meat, about 25 – 35 minutes. Check the crust occasionally. If it starts to get too brown, cover the crust with a piece of aluminum foil. Remove the lamb from oven. Cover loosely with aluminum foil and rest until the internal temperature reaches 125˚F, about 10 minutes. Carve the lamb rack into chops and serve immediately.