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Prep Time:
10m
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Cook Time:
25m
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Total Time:
35m
Ingredients
- 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
Instructions
- Preheat the oven to 450 degrees.
- 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.
- 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.
- 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.
- When the lamb is finished cooking, tent it with foil and let it rest for 10 minutes.
- When the lamb has rested, slice it into chops. Serve hot!
