Panko Crusted Rack of Lamb
Don't let rack of lamb intimidate you. This recipe is easy!
Servings: 4 servings (2 ribs per serving)
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
Serving: 1serving | Calories: 510kcal | Carbohydrates: 6g | Protein: 16g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 79mg | Sodium: 405mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg