This recipe for Panko Crusted Rack of Lamb is perfectly seasoned. It’s the perfect recipe for an elegant dinner or even a weeknight meal.
Panko Crusted Rack of Lamb
This rack of lamb recipe calls for roasting the lamb and then adding seasoned panko crumbs toward the end of the cooking time. Lamb lovers will be delighted because this is simply delicious!
🛒Ingredients needed:
- 8-rib rack of lamb
- salt and pepper
- olive oil
- panko breadcrumbs
- fresh parsley
- dried oregano
- shallot and garlic
- anise seed (optional)
➡️Recipe Tips:
- Watch the temperature closely. You don’t want to overcook your lamb!
- Rack of lamb can be expensive and difficult to find. I’ve always had good luck finding it at Costco, of all places.
- Take a look at the step-by-step pictures below to get a better idea of what each step should look like.
To prepare the racks for roasting, cross-hatch the fatty side with a sharp knife and give them a good sprinkle of salt and pepper all around.
✏️How to make Panko Crusted Rack of Lamb:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 400°F. Line a baking sheet with foil.
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Use a knife to cross-hatch the fat on the lamb rack and place on the baking sheet fat-side-up. Season the lamb with salt and pepper. Cover the bones with foil. Roast, uncovered, for 25 minutes. If you have a meat thermometer, use it. Medium rare will be about 145°F. If you’re shooting for medium rare, pull it out of the oven at about 125℉.
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In a small bowl, mix together the oil, breadcrumbs, and seasonings. Work the mixture into a paste and spread on top of the lamb (make more paste if needed).
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Roast the lamb 15 minutes more, depending on the degree of desired doneness. Again, if you’re looking for medium rare, pull it out at 145°F. Cover with foil and let rest for 10 to 15 minutes before slicing.
Roast until almost done! I like to use a meat thermometer and take it out when it’s about 125°F. Some of the fat will melt onto the pan. Some of it will stay put.
At 125°F, you can top the racks with seasoned panko, then pop them back into the oven to bring to the temperature that you desire. For me, that’s somewhere between 145°F and 150°F (medium rare-ish).
✔️What to serve with Panko Crusted Rack of Lamb:
- I love lamb with potatoes, like my Garlic Parsley Potatoes. Just like the lamb, they’re roasted and delicious.
- For a vegetable side you might want to try asparagus or green beans.
- If you’re a wine drinker, I think a nice Pinot Noir is perfect with lamb.
It’s ready to slice and serve. Some racks of lamb have more fat in them than others. Just eat all the good stuff and discard the fatty pieces!
❤️Why I love this recipe:
- I grew up eating lamb fresh from my grandparents’ ranch and I love it. I always appreciate a great lamb dinner.
- This recipe is elegant, but but easy and not at all time consuming. Guests will be impressed!
- The lamb itself is simple, so it pairs well with almost any side dishes I might want to serve.
Great Lamb Recipes!
- Slow Cooker Lamb Stroganoff
- Lamb Spaghetti with Spinach
- Garlic Butter Lamb Chops
- Basque Lamb Stew
- Mint Lamb Burgers with Fig
Panko Crusted Rack of Lamb
Ingredients
- One 8-rib rack of lamb (not frenched- ask your butcher)
- salt and pepper, to taste
- 3 tablespoons olive oil
- 3 tablespoons panko breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon chopped shallots
- ½ teaspoon chopped garlic
- 1 pinch anise seed (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Use a knife to cross-hatch the fat on the lamb rack and place on the baking sheet fat-side-up. Season the lamb with salt and pepper. Cover the bones with foil. Roast, uncovered, for 25 minutes. If you have a meat thermometer, use it. Medium rare will be about 145°F. If you're shooting for medium rare, pull it out of the oven at about 125℉.
- In a small bowl, mix together the oil, breadcrumbs, and seasonings. Work the mixture into a paste and spread on top of the lamb (make more paste if needed).
- Roast the lamb 15 minutes more, depending on the degree of desired doneness. Again, if you're looking for medium rare, pull it out at 145°F. Cover with foil and let rest for 10 to 15 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
