How to Cook a Panko-Herb Crusted Rack of Lamb

by Ben Panella

Panko, mustard, fresh herbs, and tender lamb what's not to love?

Supplies

  • 1 Frenched rack of lamb
  • 2 Tablespoons Dijon mustard
  • 1 Cup Panko breadcrumbs
  • 2 Tablespoons Mint
  • 1 Tablespoon Rosemary
  • 2 Tablespoons Cilantro
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • Instructions

    Step 1

    Get your herbs destemmed, washed, and dried

    Step 2

    Chop em up fine like so

    Step 3

    Add the herbs to the Panko and add 1/4 tsp of salt and pepper

    Step 4

    Let the rack sit at room temp ~30 minutes, and sprinkle with 1/2 tsp of salt and pepper.

    Step 5

    Heat an oven safe frying pan such as cast iron on high heat, add 1 tbsp of a high heat oil and brown the rack on all sides for 3-4 mins. You might need to hold the rack to keep it from tipping.

    Step 6

    Brown on all sides like so.. FYI: Lambs are young sheep under a year old.

    Step 7

    Once browned coat all sides with mustard.

    Step 8

    Then pat on the Panko herb mix on all sides, leaving the meaty side up in the pan.

    Step 9

    Typically I cook the rack like this in the oven at 400F for 20 minutes or so, but its been too hot! I cooked this rack on my grill, with the lid closed for 20 minutes on medium heat.

    Step 10

    Always rest lamb to redistribute juices, tent in foil so it doesn't lose too much heat.

    Step 11

    Cutting a rack of lamb can be a little tricky, I hold the rack up vertically as shown and cut down starting from the top. Follow the curve of the bone, typically the bone hooks a little at the end.

    Step 12

    You probably will be left with a small rib with little meat, this is the chefs snack! This meat is well done, Learning curve with the grill go for 15 minutes for medium rare.

    Step 13

    Plate with some good sides (check my other guides) and enjoy.