Panko Crusted Rack of Lamb
This rack of lamb recipe calls for roasting the lamb and adding seasoned panko crumbs toward the end of the cooking time.
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.
Roast until almost done! I like to use a meat thermometer and take it out when it’s about 125 degrees. Some of the fat will melt onto the pan. Some of it will stay put.
At 125 degrees, 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 and 150 (medium rare-ish).
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! If you’re looking for more good lamb recipes, try my Slow Cooker Lamb Stroganoff for an easy weeknight meal, and my Basque Lamb Stew recipe is comfort food to the max. Mint Lamb Burgers with Fig are also a delicious option for lamb lovers!
