Honey Mustard Crusted Rack Of Lamb

Serves: 4

2 “Frenched” racks of lamb (16 chops)

Combine these ingredients together in a medium-sized bowl:
½ cup honey
1 cup Dijon mustard

Combine these ingredients together in a shallow dish for dredging:
2 cups Japanese bread crumbs (Panko)
1 teaspoon chopped rosemary
1 Tablespoon grated parmesan cheese
1 teaspoon salt
¼ teaspoon pepper

Pre-heat oven to 375 degrees.

Brush the rack of lamb with the honey-mustard mixture on both sides, then dredge it in the breadcrumbs until evenly coated, leaving the bones completely bare.

Bake in the oven at 375 degrees for 10-15 minutes until medium-rare (130-140 degrees), or desired temperature is reached.

Tony’s Tip: As with any meat, use a meat thermometer to ensure proper temperature.





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