Rack Of Lamb With Panko Herb Crust
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Instructions
Preheat the oven to 475 degrees.
Mix together the breadcrumbs, minced garlic, parsley, olive oil, salt, and pepper.
Season the lamb with salt and pepper and sear in a very hot skillet for a minute or two on both sides.
Brush the lamb with a thin layer of the Dijon mustard and roll in the breadcrumb mixture so that it is coated on all sides.
Roast in the oven until the internal temperature reaches 130 degrees (for medium-rare). The time will vary depending on the size of the racks of lamb, but I think it took about 15 minutes when I made it.
Let the meat rest for about five minutes before cutting into it. Then, cut between the rib bones to serve.
