1 half rack lamb
Freshly ground pepper
A branch fresh rosemary
1 tablespoon chopped fresh parsley
1 garlic clove (minced)
1 tablespoon dry bread crumbs
Preheat the oven to 375 degrees F.
Rub the lamb with salt and pepper. Lay in a baking dish, cover with the rosemary, and cook until tender, about 30 minutes.
In the meantime, stir together the parsley, garlic, and bread crumbs in a medium bowl.
Once the lamb is tender, sprinkle the parsley mixture over the meat and cook for an additional 5 minutes. Serve with mint jelly on the side.
Adapted from The White House Chef Cookbook by Rene Verdon
White House chef Rene Verdon named this dish for First Lady Jacqueline Kennedy.