Panko-Crusted Rack of Lamb
- 4 ozs goat cheese
- 1 1/4 cups panko breadcrumbs
- 1 tbsp minced garlic, approximately 3 cloves
- 1 tbsp minced fresh rosemary leaves
- 2 tbsps minced fresh thyme leaves
- Sea salt & freshly ground black pepper
- Olive Oil
- 2 Racks of lamb (1½ pounds each), trimmed & frenched (see note)
- 3 tbsps Dijon mustard
Preheat the oven to 450 degrees | Line a sheet pan with aluminum foil.
In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon of sea salt, and 1 teaspoon of pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
Remove the racks of lamb from the refrigerator 30 minutes prior to cooking. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons sea salt and 1 teaspoon pepper. Roast in oven for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown, and the meat is 120 degrees for rare or 125 degrees for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve immediately. Pairs perfectly with Pinot Noir or Malbec!
Note: “Frenched” lamb chops look more elegant. When you ask your butcher to French the lamb, he will trim the excess fat from the bones.
Recipe inspired by: Barefoot Contessa
