Instructions: Preheat the broiler to high. If your oven and broiler are separate, preheat the oven to 500 degrees.

Using your fingers and a sharp knife, pull and slice off the top thick layer of fat from the racks of lamb, as well as any connective tissue. The meat should be almost clean of fat.

Sprinkle both sides of the racks with salt and pepper. Rub both sides with olive oil, using 1 tablespoon per rack.

Place both racks, meat-side down, in a baking dish large enough that the racks lie flat in one layer.

In a large bowl, combine remaining olive oil, bread crumbs, parsley, rosemary, garlic and shallots.

Place the racks of lamb under the broiler and cook three minutes. Turn the racks over and cook three more minutes.

If the broiler is part of the oven, switch the setting to bake and 500 degrees.

Leaving the racks in the baking dish, cover the racks with the bread-crumb mixture, paying special attention to covering the meaty end. Pour the melted butter over the racks. Place the baking dish in the 500-degree oven and bake for seven to eight minutes for rare lamb, eight to nine minutes for medium-rare, nine to 10 for medium.

Let the meat rest for five to seven minutes, then remove the racks to a cutting board. Slice between the ribs to cut the rack into chops, or you can slice each rack in half and let your guests cut into chops.

Makes four servings.

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