Breaded Rack of Lamb

Breaded Rack Of Lamb

Rack of lamb is special. We indulge ourselves occasionally with these tasty little lamb chops. When they are breaded it provides a little crunch and different mouthfeel. The breading holds in all the lovely garlic and fatty flavor of the lamb. There is no need for mint jelly to be served with them when they are prepared like this, they taste perfect on their own.
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  • 2 Racks of Lamb
  • 3 Tablespoons Dijon Mustard
  • ½ Cup Italian Bread Crumbs
  • ½ Cup Panko Bread Crumbs
  • 2 Sprigs of Fresh Rosemary minced
  • 3 Sprigs of Fresh Thyme minced
  • 4 Garlic Cloves minced
  • 3 Tablespoons Olive Oil
  • Salt and Pepper


  • In a frying pan add the oil and turn the heat to high.
  • Rub salt, pepper, and ½ of the minced garlic all over the lamb (top and bottom).
  • Place the lamb in the pan, turn the heat down to medium and sear on all sides (approx 3-4 min).
  • Remove lamb and place on a baking sheet.
  • Preheat oven to 400 degrees F.
  • Rub Dijon mustard all over the lamb.
  • In a small bowl, combine both types of bread crumbs, remaining garlic, rosemary, thyme, and little more salt and pepper.
  • Sprinkle the breadcrumb mixture over the lamb, the dijon mustard will help it to stick. Scoop and pat the crumbs all over the lamb.
  • Cook in the oven for 15-17 minutes, until the internal temp, is 130 -133 F max, this will make it a nice medium-rare in the middle.
  • Remove from heat and allow the meat to rest for 5 minutes, this will bring the temperature up another 5 degrees, which is why you don’t want to overcook in the oven.
  • When ready to slice the meat, using a sharp heavy knife place the rack of lamb on a cutting board.  Hold the bones up to the ceiling and slice down into the meat, being careful to follow the rib downward. You may have to angle a bit but try to cut all the same thickness.


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