Panko Crusted Rack of Lamb

What makes you happy? I’ve been thinking a lot about this question lately, mostly in a work context. Turmoil at the office has me thinking about what I want to be when I grow up. Yes, I know that by all reasonable measures I am a grown up, but I’ve always gone with the flow and let circumstances lead me rather than making real choices. Not really grown up behaviour. Circumstances have now led me to a place that makes me very uncomfortable, and I’ve realized need to take control.

When I think about what I want to do I draw a complete blank. The question seems so huge I can’t manage it. So I’m trying to frame the question differently; what makes me happy? The answer to that question tends to be little things.  A Tuesday night with friends and wine.. my yellow rubber boots.. singing at the top of my lungs in the car. And a great meal with family. The kind where everyone is there, my cousins telling the most ridiculous stories, and all of us feeling stuffed beyond belief. A staple at these meals has always been lamb, one of my favourite things to eat. This doesn’t really solve my career issues, but having lamb for dinner Sunday night did make me feel a little better. The little things will always be there, no matter what goes on in the office.

My dad usually handles the lamb, but since I planned on blogging the recipe I decided to make it myself. I did go to him for guidance though, like should it be roasted with the fatty side up or down and how will I know when it’s done? The fatty side should be up, and there’s a pretty neat trick to figuring out if it’s done if you don’t have a meat thermometer. Press the thumb and index finger of your left hand together, now with your right hand poke the fleshy part of your thumb. That amount a give is what you would feel if you poked a piece of lamb that’s cooked rare. Press your thumb to your middle finger, and that amount of give is what you would feel from medium. The next finger over is well done. Or you could just use a thermometer.

Panko Crusted Rack of Lamb

(serves 4)

(Adapted from Laura Calder and Gourmet)

  •  1/2 cups panko
  • 2 cloves garlic, minced
  • 3 tbsp chopped parsley
  • 1 tsp chopped fresh rosemary
  • 1 tsp onion powder
  • 1  tsp salt
  • 1  tsp pepper
  • 3 tbsp olive oil, divided
  • 1 frenched rack of lamb (8 cutlets) at room temperature
  • 4 tbsp Dijon mustard
  1. Preheat the oven to 425 F
  2. Mix the panko, garlic, parsley, rosemary, onion powder,  and half the salt and pepper together. Stir in 2 tbsp olive oil to hold the mixture together. Set aside.
  3. Season the lamb with with the remaining salt and pepper. In a large skillet, heat the remaining tablespoon of oil till it just starts to smoke. Add the meat to the pan, browning on each side for 3 to 4 minutes. Remove the skillet. Cover the lamb with the Dijon, then press the panko mixture onto the mustard. Place the lamb on a rack in a roasting pan. Roast for 20 to 25 minutes for medium rare (130 F on an instant read thermometer). Cover with foil and let the meat rest for 10 minutes before slicing.

31 thoughts on “Panko Crusted Rack of Lamb

  1. I absolutely love lamb — any way. And this looks absolutely perfect. Wish I would have been there. For my family, it was always a holiday, most often at Easter. Lamb in October? Great! (Good luck with your work choices.)

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  3. Loved this! I made this for Easter supper and got rave reviews. The only modifications I made were that I added fresh mint to the crust mixture. I also made 2 racks and propped them upright so the ribs were cross hatched which made for a beautiful presentation. It took closer to 30-35 minutes to reach 130* but that was likely because of the size (a little of 3lbs per rack). All in all, great recipe, thank you for sharing

  4. I made this today for Easter. It is amazing! My only change was 2 Tbsp. of mustard. The first time I have made a rack of lamb. Wow, I felt like I was a real chef. So delicious! Thanks so much!

  5. hi! if i were to make this ahead of time, could i sear the meat an hour before and crust it right before baking? thanks! robyn

  6. Just used the recipe last evening on center cut lamb rib chops and found it to be delightedly delicious. Will definitely use this recipe again. Anxious to try on rolled boneless leg of lamb.

  7. This was absolutely yummy, even our kids and husband was impressed. I did add all ingredients together and just smeared it all over the ribs. I didn’t have garlic so I used 1tsp garlic salt and still turned out great. I broiled it on high and covered with aluminum foil till almost done the uncovered to get crispy and then when done I recovered with aluminum foil to rest and then served.

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