Panko and Herb Crusted Rack of Lamb

My friend Julia came over for dinner when I was home in Boston last weekend and we decided to experiment with an herb crusted rack of lamb. I had never made one before, but – from what I have read – the basic method is to sear the whole rack, then brush with Dijon mustard, and then roll in an herb-breadcrumb mixture. I decided to use panko breadcrumbs instead of regular for some extra crunch. We went with a simple mixture of panko, garlic, and parsley, but you could switch it up with some mint, rosemary, thyme, or whatever other herbs you like. It turned out really great and is surprisingly pretty fool proof.

Panko and Herb Crusted Rack of Lamb
2 racks of lamb (about 1 ¼ lb. each), trimmed of some fat
1 ½ c. panko breadcrumbs
3 cloves of garlic, minced
½ c. parsley, chopped
¼ c. extra virgin olive oil
3 tbsp. Dijon mustard
Salt and pepper

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.


We served with a few side dishes:

• Grilled zucchini


• Tomato and cucumber salad with mint and feta dressed with olive oil and lemon juice


• Israeli couscous with pine nuts and raisins

Ready to eat!