Marinated Crusted Well-Dressed Rack of Lamb and Faux Cheesy Shell Pasta

What do you call a duck that just doesn't fit in?
Mallardjusted.

 As you probably can tell, this isn't duck.  It is delicious, delectable  mouth-watering lamb....which I am totally and utterly currently obsessed with.  I once thought lamb was simply too fancy for me to make at home, but it turns out that this meat is incredibly easy and full of flavor (and accompanying adjectives).

In honor of Easter (and all things cute), I made these ever-so-put-in-your-mouth-whole-without a fork or knife, Marinated Crusted Well-Dressed Rack of Lamb (meat lollipops!!!!!) with quick Faux Cheesy Shell Pasta.

Here's what you need for the Lamb:
1-2 racks of lamb (I used one for 2 people, and we had 2 pieces leftover)
3 large cloves of garlic, plue 3 more large cloves
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon salt, plus more too taste
1 teaspoon pepper, plus more to taste
2 tablespoons of olive oil
2-4 tablespoons of butter (4 if you are also making pasta below)
1 bunch fresh parsley
1/2 bread crumbs
zest of 2 lemons

Here's what you need for the Pasta:
Mini Shells
Parmesan Cheese
Butter
Salt
Pepper



First, make lamb marinade.  Mix together 3 large cloves of garlic, 1 tablespoon rosemary,1 tablespoon thyme, 1 teaspoon salt, 1 teaspoon pepper and 2 tablespoons of olive oil.

Get your lamb out.  Cover it with the marinade and tuck it into the fridge for 1 hour or so.

After an hour preheat oven to 450 degrees.  Put butter in a dish and set it next to your stove (I like to let the heat from the oven melt my butter for later).

Take the lamb out of fridge and scrape off marinade.

Place scraped lamb, fat side up, in oven friendly pan (cast iron, etc.).

Salt and pepper the fatty side up and then place uncovered in a 450 degree oven for 10 minutes.

Make crust.  Put Italian Leaf Parsley into food processor.

Add 3 large cloves of garlic.

Chop/Pulse until it looks like this.

Add 1/2 cup-1 cup bread crumbs and zest of 2 lemons.

Yay...mixed and ready.

After 10 minutes take lamb out of oven.

Pat on crust, careful its hot (I used my spatula).

Drip on some melty-buttery goodness.

Put back in the oven, and bake another 15 minutes.

Once out, cover with tin foil and let sit and rest (it's been through a lot) for 15 more minutes.

While the lamb is resting, make quick pasta.  Boil water, add some salt and 1 teaspoon of olive oil.  Once boiling, add pasta shells.  Cook as directed or to taste.  Drain.  Add some melty-butter to hot pasta.  Toss in a bowl with salt and a good deal of pepper.  Add Parmesan cheese.  Keep tossing, the hot pasta will help the butter, cheese and pepper make a nice coating.

Yummmm, well rested, well-crusted lamb.....

Purdyyyy......

Slice up two lollipops per person (although my hubby managed to easily polish off four).

Plate with pasta, or whatever your heart desires.

Yum!