Rack Of Lamb With Panko Crust – a delicious recipe with rack of lamb, rosemary, garlic, dijon mustard, bread crumbs, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Marinate rack of lamb with rosemary, garlic cloves, and 1/4 c olive oil in a ziplock bag or in a shallow dish for at least 1 hr (up to overnight).
2
2. Remove lamb from marinade discarding rosemary and garlic. Wipe off excess oil. Season lamb liberally with salt and pepper.
3
3. Preheat oven to 350 degrees Fahrenheit
4
4. Heat up an ovenproof skillet on med-high. Add the 1 T olive oil, sear the rack of lamb fat side down for about 4-5 min untill nicely browned. Remove from heat.
5
5. Flip the rack of lamb bone side down in the skillet. Spread the seared side of the lamb with the Dijon mustard. Then cover in the panko.
6
6. Place skillet in oven and bake for 20-25 min for medium (depending on the size of your rack of lamb). Let sit for 15 min then slice and enjoy!
633
kcal
Calories
48
g
Fat
10
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 rib frenched rack of lamb, 2 sprigs rosemary, 4 cloves garlic, 1/4 cup extra-virgin olive oil + 1 T, and more.
Yes, Rack Of Lamb With Panko Crust falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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