Rack of Lamb with Dijon Panko Garlic Herb Crust | Chef Eric Recipe

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories, while mozzarella is a budget-friendly cheese option.

Trim the fat cap from the rack of lamb and save it for oiling the grill grates.

Remove the silver skin from the lamb by sliding a knife under it to ensure tenderness.

Combine panko breadcrumbs in a bowl, enough to cover two lamb racks.

Add chopped garlic and parsley to the breadcrumbs.

Pick fresh thyme and add it to the breadcrumb mixture.

Pulse the breadcrumb mixture in a food processor to combine.

Drizzle olive oil into the breadcrumb mixture to bring it together.

Sear the lamb on the grill, fat side down, for 2 minutes until it starts to caramelize.

Brush Dijon mustard on the top side of the lamb after searing.

Pack the breadcrumb mixture onto the Dijon-coated lamb, ensuring it adheres well.

Close the grill lid and roast the lamb at a temperature of 425°F to 450°F for about 15 minutes.

Check the internal temperature of the lamb, aiming for 129°F to 130°F before removing it from the grill.

Let the lamb rest to allow juices to redistribute before slicing.

Slice between the bones to serve individual chops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens