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This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt & pepper, coated with a Panko breadcrumb mixture and roasted over rich hickory for a simple take on an elevated dish.
1 Rack (1-1/2 lb) lamb, frenched
1/2 Cup yellow mustard
1 Tablespoon salt
1 Teaspoon ground black pepper
1 Cup panko breadcrumbs
1 Tablespoon minced Italian parsley
1 Teaspoon minced sage
1 Teaspoon minced rosemary
1 Rack (1-1/2 lb) lamb, frenched
1/2 Cup yellow mustard
1 Tablespoon salt
1 Teaspoon ground black pepper
1 Cup panko breadcrumbs
1 Tablespoon minced Italian parsley
1 Teaspoon minced sage
1 Teaspoon minced rosemary
: 500 ˚F
: 500 ˚F
: 120 ˚F