Herb-Crusted Rack of Lamb

Ingredients

• 2 (1.5-2 lb) racks of lamb, frenched
• 1 cup panko breadcrumbs
• 2 sprigs fresh rosemary, stems removed
• 2 sprigs fresh thyme, stems removed
• 2 tbsp fresh parsley, chopped
• 2 tbsp freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tsp kosher salt
• 1 tsp black pepper
• Optional: pinch of red pepper flakes

Instructions

1. Prep and Season: Remove lamb from fridge 1 hour before cooking. Preheat oven to 450°F. Season lamb racks generously with salt and pepper.
2. Make Herb Crust: In food processor, combine panko, rosemary, thyme, parsley, Parmesan, garlic, and olive oil. Pulse until mixture resembles coarse crumbs.
3. Sear the Lamb: Heat butter and oil in large oven-safe skillet over medium-high heat. Sear lamb racks fat-side down for 5-7 minutes until golden brown.
4. Apply Crust: Brush seared lamb with Dijon mustard. Press herb mixture firmly onto fat side of each rack.
5. Roast: Transfer to oven for 10-15 minutes for medium-rare (internal temp 130°F). Cover bones with foil if browning too quickly.
6. Rest and Serve: Tent with foil and rest 10 minutes before carving between bones.