Imagine cutting into a perfectly roasted rack of lamb, its golden panko crust crackling under your knife, revealing a juicy, tender interior that melts in your mouth. This French-inspired recipe transforms an elegant cut of meat into a stunning dinner centerpiece that looks and tastes like it was crafted by a professional chef. Whether you're planning a special occasion or simply want to elevate your home cooking game, this Panko Herb Crusted Rack of Lamb with Vegetables is about to become your new culinary triumph.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 rack of lamb
- 1 cup panko breadcrumbs
- 2 tbsp fresh herbs (rosemary, thyme, etc.)
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Assorted vegetables (carrots, asparagus, etc.)
Instructions
- Remove the rack of lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the lamb dry with paper towels to ensure a crisp crust.
- Preheat the oven to 425°F (220°C). Prepare a roasting pan with a rack or a large baking sheet lined with parchment paper.
- Finely chop fresh herbs (rosemary and thyme) and mix with panko breadcrumbs in a shallow dish. Season the breadcrumb mixture with salt and pepper.
- Season the rack of lamb generously with salt and pepper on all sides. Brush the meaty side of the lamb with Dijon mustard, which will help the herb panko crust adhere.
- Press the herb panko mixture firmly onto the mustard-coated side of the lamb, creating an even, thick crust.
- Prepare the vegetables by washing and cutting carrots and asparagus into uniform pieces. Toss with olive oil, salt, and pepper.
- Place the lamb on the prepared roasting pan, crust side up. Arrange the vegetables around the lamb.
- Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven and let the lamb rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the rack of lamb between the bones and serve with the roasted vegetables. Garnish with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even roasting.
- Pat Dry for Crispiness: Use paper towels to remove excess moisture from the lamb, which helps achieve a crunchier panko crust.
- Mustard Magic: The Dijon mustard isn't just for flavor - it acts as a perfect "glue" for the herb breadcrumb coating.
- Invest in a Meat Thermometer: For perfectly cooked lamb, use a meat thermometer to hit that ideal 135°F for medium-rare.
- Resting is Crucial: Allow the lamb to rest for 10 minutes after cooking to redistribute juices and ensure maximum tenderness.
- Vegetable Uniformity: Cut vegetables into similar-sized pieces to ensure even roasting.
- Fresh Herbs Make a Difference: Use fresh rosemary and thyme for the most vibrant flavor in your crust.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 12g
Protein: 33g
Fat: 23g
Saturated Fat: 9g
Cholesterol: 90mg
