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Recipe courtesy of Ina Garten
From: Cook Like a Pro and Food Network Magazine
From: Food Network Magazine

Panko-Crusted Rack of Lamb

  • Level: Easy
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    751
    Total Fat
    65
    Saturated Fat
    28
    Carbohydrates
    10
    Dietary Fiber
    1
    Sugar
    0
    Protein
    29
    Cholesterol
    135
    Sodium
    634
  • Total: 1 hr 30 min
  • Active: 1 hr
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Ingredients

4 ounces creamy goat cheese, such as Montrachet

1 1/4 cups panko (Japanese bread flakes)

1 tablespoon minced garlic (3 cloves)

1 tablespoon minced fresh rosemary leaves

2 teaspoons minced fresh thyme leaves

Fleur de sel or sea salt and freshly ground black pepper

Good olive oil

2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes)

3 tablespoons good Dijon mustard

Directions

  1. Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  2. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  3. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast 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 F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  4. Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

Cook’s 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.

Photograph by Ryan Dausch

Reprinted from Cook Like a Pro, Copyright 2018 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Categories:

Easter Lamb Recipes Main Dish

More from:

Easter

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6 Reviews
Add Your Review

Anonymous

So delicious , tender, juicy and elegant. Make sure that the connecting bone that runs across the meat side of the rack has been removed by the butcher or it will be hard to cut once cooked. Made it twice with minor changes : 2 TB mustard instead of 3, only 1 TSP fluer de sel sprinkled on the meat instead of 2 during the first roasting phase, whole wheat panko bread crumbs instead of regular panko bread crumbs, and then I didn’t even cover it while resting for 8 minutes “loosely” the second time I made it and it was still perfectly hot and delicious.  The second time I made this the racks I had were smaller, 1 pound each, so I only used 2/3s of the bread crumb mix. I saved the remaining 1/3 to use later on something else! For the two 1.5-pound racks, I cooked for 18 minutes in the second roasting phase. For the two 1-pound racks, I only cooked them for 12 minute in this second roasting phase. 

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