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.