Panko Crusted Rack of Lamb with Rosemary and Orange
- 3 Tbsp. unsalted butter, softened
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 2 cloves of garlic, minced
- 1 Tbsp. orange zest
- 1 tsp. chopped fresh rosemary
- 1 rack of lamb, frenched (make sure the rack has at least 8 bones)
- vegetable oil for searing
- 3/4 cup panko bread crumbs
- kosher salt and freshly ground pepper to taste
- Preheat the oven to 425 degrees F.
- In a small mixing bowl, combine the butter with 1 Tbsp. of the Dijon, the honey, garlic, orange zest and rosemary. Stir until well combined. Season with salt and pepper and set aside.
- Season the rack of lamb with salt and pepper on both sides. Heat a large Saute pan over high heat. Once hot, coat the bottom of the pan with vegetable oil and sear the rack, fat side down first, until brown and crisp, about 2 minutes per side. Remove the rack from the pan, and place, fat side up, on a roasting rack in a roasting pan, or on top of a cooling rack placed on top of a sheet pan. Let cool.
- While the lamb is cooling, gently fold the panko bread crumbs into the butter mixture until just combined. Once the lamb is cool enough to handle, brush the remaining Dijon on the fat side of the rack, then press the butter mixture onto the rack until nicely coated.
- Place the lamb in the oven and roast until a meat thermometer reads 150 degrees F for medium-rare. About 20-25 minutes. Remove the lamb from the oven and let rest for 10 minutes before slicing in between the bones.