Herb, Mustard and Panko Crusted Rack of Lamb

By Erika on August 28th, 2012 / / No Comments

Yield: Serves 2

Herb, Mustard and Panko Crusted Rack of Lamb


  • 1 four-bone rack of lamb, trimmed and frenched
  • 1/2 cup panko bread crumbs
  • 1 teaspoon fresh rosemary, chopped finely
  • 1 tablespoon fresh parsley, chopped finely
  • 1 teaspoon fresh thyme, chopped finely
  • 2 cloves garlic, smashed then minced
  • 2 tablespoons olive oil (or clarified butter)
  • 1 tablespoon canola oil
  • 1 tablespoon whole grain mustard


  1. Preheat oven to 350 degrees.
  2. Bring lamb to room temperature before cooking. Combine panko, olive oil, herbs and garlic in a small bowl and set aside.
  3. Season lamb well with sea or kosher salt and freshly cracked black pepper. Heat canola oil in small sauté pan over medium-high heat. Pan sear all sides of lamb. Cover the rib bones with strips of foil so they don't burn and place in small roasting pan fatty side up. Roast in the oven for 6-8 minutes. Remove and cool for about 2-3 minutes.
  4. Coat the fatty side with mustard and top with panko mixture. Put back in the oven for 18-20 minutes for medium rare. Let rest for 5-10 minutes before serving.

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