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.