Panko and Herb Crusted Rack of Lamb


2 (8-rib) frenched racks of lamb, trimmed

1 tablespoon vegetable oil

½ cup panko breadcrumbs

1 tablespoon fresh rosemary

1 tablespoon fresh mint

1 tablespoon fresh parsley

1 clove of garlic

¼ teaspoon salt

3 tablespoons olive oil

2 teaspoons of Dijon mustard


  1. Preheat oven to 175°C.
  2. Heat vegetable oil in large cast iron pan over a high heat. Sear seasoned lamb until browned on all sides.
  3. Finely chop herbs and garlic, or blend in a food processor. Combine with panko crumbs, salt and olive oil.
  4. Transfer browned racks to a roasting dish. Spread Dijon mustard over meaty parts of lamb and then press into herb crumb mixture, so it forms a crust on all sides.
  5. Roast for 20-25 minutes, watching carefully that the breadcrumbs don’t burn.
  6. Remove from the oven and rest for 5-10 minutes. Cut into chops and serve topped with any remaining breadcrumbs that have fallen off.