Panko Crusted Rack of Lamb

Rack of lamb. This was one experimental recipe that completely turned out amazing. I don’t make lamb often but after coming up with this recipe, I think it will be on the menu in our household a lot more! This dish looks so fancy which makes it great for a small dinner party or a special date night at home. I like to serve mine with tzatziki sauce and couscous but it could be paired with tons of things- mashed potatoes, farro, saffron rice- the possibilities are endless! And just a little tip- you can eat a lot more of these savory lollipops than you think so I highly suggest doubling the recipe! Enjoy!






Panko Crusted Rack of Lamb

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Serves: 2
  • Yield: 1 rack of lamb


  • 1 rack of lamb, 8 chops frenched
  • 2 tbsp. rosemary, minced
  • 2 tbsp. garlic, minced
  • 2 tbsp. Dijon mustard
  • 1 1/2 c panko breadcrumbs
  • 1/2 c parmesan cheese, grated
  • olive oil
  • salt and pepper


  1. Preheat the oven to 450 degrees.
  2. Combine the garlic, mustard and rosemary in a bowl. Make a paste. Season the rack of lamb with a generous amount of salt and pepper. Rub the herb and garlic paste all over the top of the lamb. Let sit the lamb for 30 minutes.
  3. Combine the panko and parmesan in a bowl with a tablespoon of olive oil. Mix the crust together. Layer the panko mixture on top of the paste on the lamb.
  4. Roast the lamb for 25 minutes for medium rare. If the breadcrumbs start to get too toasted you can cover the baking sheet with foil.
  5. When the lamb is finished cooking, tent it with foil and let it rest for 10 minutes.
  6. When the lamb has rested, slice it into chops. Serve hot!

xo, Rachel

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