Crunchy Rack of Lamb
Crunchy Rack of Lamb
This is the perfect dish to enjoy all year long, I love to make this on easter! Enjoy!
Ingredients
Instructions
- Preheat oven to 400°F.
- In a bowl, mix the eggs, 1/4 cup of dijon, 2 tbsps of garlic, 4 tbsps rosemary and set aside.
- In another bowl mix together panko, Parmesan cheese, garlic and 4 tbsps of rosemary. Mix together and set aside ( we will add the olive oil to this later).
- In a large cast iron skillet, add 2 tbsps of olive oil, sear the rack of lamb on all sides until browned. It is not going to be cooked, but we are locking in the flavors. Once it is done, transfer it to a plate or cutting board let it sit for a few minutes.
- While the lamb is cooking, add 1/4 cup of olive oil to the panko mixture and mix well.
- Using a pastry brush, coat the lamb with the egg and dijon mixture. Then add a generous amount of the panko mixture on top, press down hard to ensure the panko sticks. Flip the lamb over and repeat. (I like to bread the bottom first, then bread the top before moving it back to the skillet.)
- Transfer lamb back to your cast iron skillet and roast in the oven for 20-45 minutes depending on size. Check on it periodically to ensue it is not burning the panko, add foil iff necessary.
- Once the lamb is cooked, and the panko is golden brown, transfer to a cutting board and let it sit for 5 minutes. I like to cover mine with foil. Use a very sharp knife to cut each piece.
- I like to serve mine with roasted carrots and polenta! Enjoy!
