Would you like a show-stopping lamb recipe that is super easy to make? Well, look no further because I am going to show you how to make Panko Crusted Lamb so that you can keep this recipe in your back pocket for whenever you’re looking to impress your guests.
As you will see below, my recipe for Panko Crusted Lamb requires minimal ingredients. Because of this, I do believe that it is important for you to choose high-quality ingredients so that you can get the most out of this dish.
When making this recipe, I do prefer to use Australian lamb, just because it tends to be a little smaller and cooks faster and more evenly. However, lamb sourced from pretty much anywhere will get the job done.
What ingredients do you need to make Panko Crusted Lamb?
The ingredients you’ll need to make this panko-crusted lamb are simple: 1-2 racks of lamb – I prefer Australian Pasture-raised, your go-to cooking oil, and Dijon mustard for rubbing the sides of the rack. Italian panko crumbs, extra virgin olive oil, lemon zest, and diced rosemary for the coating. And lastly, salt and pepper for seasoning.
How to make this panko crusted lamb?
- To make the panko-crusted topping in a medium bowl, combine panko crumbs, olive oil, lemon zest, and rosemary. Mix those well and let them sit on the side.
- Clean the lamb rack from the access blood or grit from the bone and rinse it under cold water.
- Rub the outside of the rack with Dijon mustard and season both sides with salt and pepper.
- Add cooking oil to a cast iron pan and preheat the pan over medium-high heat. Sear the lamb rack in the preheated pan on both sites for around 5 minutes. After 5 minutes, the lamb rack should be caramelized on the outside with a little bit of char on the fat. (It’s always important to keep in mind that the oil needs to be preheated well. So when you add the lamb rack to the pan, it should start to sear. )
- Take the pan off the heat and carefully coat the lamb rack with the panko mixture. If the mixture doesn’t stick to the lamb, you can apply another thin layer of mustard.
- Transfer the lamb rack in a preheated oven to 400 degrees F, and let it roast until the inside of the rack reaches at least 160 degrees F for medium-well. Once the lamb rack is out of the oven, it’s best to leave it to rest for around 10 minutes. By doing so, the meat can finish cooking and get the best texture and flavor possible.
When it comes to Panko Crusted Lamb, it can pretty much go with anything, but I like to pair it with a carb and veggies. Here’s a list of a few of my go-to’s:
I love serving this panko-crusted lamb with simple mashed potatoes (either regular or sweet potatoes), basmati, or jasmine rice. It also goes great with my all-time favorite Asparagus au Gratin and pairs perfectly with the crispy asparagus and creamy cheese!
I prefer cooking lamb racks until the inside reaches 160 degrees F to get the medium-well in the center. To determine the internal temperature of the meat, it’s best to use a meat thermometer.
– If you’d like the lamb racks to be more on the rare side in that case the internal temperature should be at around 125 up to 135 degrees F.
– If you’d like to get it to medium-rare, the meat should be cooked to around 140-150 degrees F.
Always keep in mind that after you take the lamb out of the oven, it will continue cooking for a couple more minutes, so taking it out before it reaches the desired tempereature is always a good idea.
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Have you made this recipe?
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1–2 Racks of Lamb (I prefer Australian Pasture-raised)
1tbs Cooking Oil of Choice
2c Italian Panko Crumbs
1c Extra Virgin Olive Oil
1 Lemon, zested
2–3 sprigs of Rosemary, finely chopped
Preheat oven to 400 degrees.
In a medium size bowl, mix panko crumbs, olive oil, lemon zest, and rosemary. Sit to the side.
Score the outer layer of fat on the outside of each rack.
Rub generous amounts of Dijon mustard on both sides of the rack.
Season both sides with salt and pepper.
In a large pan add cooking oil.
Over medium high heat, sear your lamb on both sides for about 5 minutes or until the fat begins to caramelize.
Carefully apply your panko mixture generously so that it covers all of the meat.
If you have a hard time keeping the panko mixture in place, just apply a little more Dijon mustard as an adhesive.
Place your skillet in the oven and roast until your lamb reaches at least 160 degrees for medium well.
Let your rack of lamb sit for about 10 minutes before cutting.