Rack of Lamb with Dijon & Panko Crust
This post may contain affiliate links. Read my full disclosure policy. Who says elegance can’t be easy? Rack of lamb is a dish worthy of special occasions, yet so quick and effortless, it’s doable any night of the week! Rack of lamb is often thought of as a special occasion dish because of the price, but it’s actually quick and easy to prepare. This classic French preparation is the way I learned to cook it over 20 years ago when I was an apprentice at L’Auberge Chez Francois, and it’s still my favorite method. You sear the racks in a blazing-hot pan, brush them with Dijon mustard, coat them with seasoned panko, and then finish cooking them in the oven. The meat turns out exceptionally flavorful, especially considering how simple the recipe is. Pair rack of lamb with roasted potatoes, mashed potatoes, or potatoes au gratin. As for vegetables, French green beans, roasted asparagus, or ratatouille would all be delicious options. “Made this last night for dinner and it was not only delicious but simple to make.” What You’ll Need To Make Rack of Lamb with Dijon & Panko Crust “Frenched” Lamb Rib Racks: You’ll need two 8-rib racks of lamb for this recipe (count on about 4 ribs per person). When purchasing, look for racks that are already “frenched,” meaning the rib bones are exposed and most of the fat layer has been removed. Even if the racks are frenched, they will likely need a bit more prep to remove additional fat and silver skin. I recommend asking your butcher to do this for you, as it is the only time-consuming part of the recipe, but there are great YouTube tutorials if you have to do it yourself. Olive Oil: Used to sear the lamb and also adds richness to the panko coating. Dijon Mustard: Flavors the lamb and also helps the panko mixture adhere to the meat. Its sharp, tangy flavor contrasts beautifully with the rich taste of the lamb. Panko: Japanese breadcrumbs that create the crust for the lamb. Panko is lighter and crunchier than traditional breadcrumbs, providing a crispy texture contrast to the tender meat. Thyme: An aromatic herb that infuses the crust with a subtle, earthy flavor, complementing both the lamb and Dijon mustard. Jump to the printable recipe for precise measurements “Frenched” Lamb Rib Racks: You’ll need two 8-rib racks of lamb for this recipe (count on about 4 ribs per person). When purchasing, look for racks that are already “frenched,” meaning the rib bones are exposed and most of the fat layer has been removed. Even if the racks are frenched, they will likely need a bit more prep to remove additional fat and silver skin. I recommend asking your butcher to do this for you, as it is the only time-consuming part of the recipe, but there are great YouTube tutorials if you have to do it yourself. Olive Oil: Used to sear the lamb and also adds richness to the panko coating. Dijon Mustard: Flavors the lamb and also helps the panko mixture adhere to the meat. Its sharp, tangy flavor contrasts beautifully with the rich taste of the lamb. Panko: Japanese breadcrumbs that create the crust for the lamb. Panko is lighter and crunchier than traditional breadcrumbs, providing a crispy texture contrast to the tender meat. Thyme: An aromatic herb that infuses the crust with a subtle, earthy flavor, complementing both the lamb and Dijon mustard. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Season the Racks To begin, sprinkle the lamb evenly with 1 teaspoon each salt and pepper. Step 2: Sear the Racks Heat 2 tablespoons of the oil in a heavy cast-iron or oven-proof stainless-steel skillet over high heat. With your exhaust fan on, sear the lamb for 4 minutes on the first side, or until nicely browned. (The bones of the racks will hang over the edges of the skillet; that’s okay.) Turn the racks over and sear for 4 minutes more. Don’t worry about searing the ends; they’ll brown in the oven. (Although the lamb is eventually covered with mustard and panko, searing it first caramelizes the surface of the meat and gives it a highly flavorful crust.) Step 3: Prepare the Panko Coating Meanwhile, in a small bowl, combine the panko with the remaining teaspoon of oil, the thyme, ¼ teaspoon salt, and a few grinds of black pepper. Toss until the panko is well-coated with the oil and seasonings. Step 4: Coat the Racks with Dijon and Panko Mixture Using a spoon or brush, spread the mustard all over the meat – you can do this right in the pan (after you’ve removed it from the heat), using tongs to maneuver the racks – then arrange the racks fat/meatier-side up in the skillet. Sprinkle the panko mixture over the mustard coating on the top and sides of the racks (don’t worry about the bottom sides), pressing with your hands to adhere. Step 5: Roast in the Oven Slide the pan into the oven and roast for 15 to 18 minutes, or until a thermometer inserted into the center of one of the roasts registers between 135°F/57°C (medium) and 140°F/60°C (medium-well). Step 6: Carve and Serve Transfer the racks to a cutting board, cover with foil to keep warm, and let rest for 10 minutes. Cut into single or double chops. Frequently Asked Questions How can I tell when rack of lamb is perfectly cooked? I find that it’s hard to get an accurate read on a meat thermometer for rack of lamb, so I’d suggest using the timing guidelines given here instead of (or at least in addition to) an instant-read thermometer. The USDA recommends cooking lamb to a temperature of at least 145°F/63°C, but many people prefer it rarer. I think an internal temperature of 135°F/57°C (medium) is perfect, as the meat continues to rise several degrees while resting. If you’d prefer, cook a bit longer to meet USDA guidelines. I don’t have an oven-proof skillet. How should I finish cooking the lamb? If you don’t have an ovenproof skillet, simply transfer the racks to a foil-lined baking sheet before roasting. Add a few extra minutes cooking time since the pan won’t be hot. You May Also Like RecipeComments (50)Add Comment Recipe Comments (50) Add Comment Ingredients Two 8-rib "frenched" lamb rib racks (1½ to 2 pounds each), trimmed of fat and silver skin (see note) Salt Freshly ground black pepper 2 tablespoons plus 1 teaspoon olive oil 2 tablespoons Dijon mustard ½ cup panko ¼ teaspoon dried thyme (or ¾ teaspoon finely chopped fresh thyme) Two 8-rib "frenched" lamb rib racks (1½ to 2 pounds each), trimmed of fat and silver skin (see note) Salt Freshly ground black pepper 2 tablespoons plus 1 teaspoon olive oil 2 tablespoons Dijon mustard ½ cup panko ¼ teaspoon dried thyme (or ¾ teaspoon finely chopped fresh thyme) Instructions Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Sprinkle the lamb racks all over with 1 teaspoon salt and 1 teaspoon of pepper. Heat 2 tablespoons of the oil in a heavy ovenproof skillet (cast-iron or stainless-steel; see note) over high heat. With your exhaust fan on, sear the lamb for 4 minutes on each side, or until nicely browned. Don’t worry about searing the ends; they’ll brown in the oven. (The bones of the racks will hang over the edges of the skillet; that’s okay.) Meanwhile, in a small bowl, combine the panko with the remaining teaspoon of oil, the thyme, ¼ teaspoon salt, and a few grinds of black pepper. Toss until the panko is well coated with the oil and seasonings. Using a spoon or brush, spread the mustard all over the meat – you can do this right in the pan (after you’ve removed it from the heat), using tongs to maneuver the racks – then arrange the racks fat/meatier-side up in the skillet. Sprinkle the panko mixture over the mustard coating on the top and sides of the racks (don’t worry about the bottom sides), pressing with your hands to adhere. Slide the pan into the oven and roast for 15 to 18 minutes, or until a thermometer inserted into the center of one of the roasts registers between 135°F/57°C (medium) and 140°F/60°C (medium-well). Keep in mind that these temperatures account for the fact that the temperature will continue to rise several degrees while the meat rests. Transfer the racks to a cutting board, cover with foil to keep warm, and let rest for 10 minutes. Cut into single or double chops. Note: The only time-consuming part of the recipe trimming the fat and silver skin off the racks. I recommend asking your butcher to do this for you, but if you have to do it yourself, this is a good tutorial. Note: If you don’t have an ovenproof skillet, transfer the racks to a foil-lined baking sheet before roasting. Note: I find that it’s hard to get an accurate read on a meat thermometer for rack of lamb, so I’d suggest using the timing guidelines given here instead of (or at least in addition to) a thermometer. The USDA recommends cooking lamb to a temperature of at least 145°F/63°C, but many people prefer it rarer. I think an internal temperature of 135°F/57°C (medium) is perfect, as the meat continues to rise several degrees while resting. If you'd prefer, cook a bit longer to meet USDA guidelines. Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Sprinkle the lamb racks all over with 1 teaspoon salt and 1 teaspoon of pepper. Heat 2 tablespoons of the oil in a heavy ovenproof skillet (cast-iron or stainless-steel; see note) over high heat. With your exhaust fan on, sear the lamb for 4 minutes on each side, or until nicely browned. Don’t worry about searing the ends; they’ll brown in the oven. (The bones of the racks will hang over the edges of the skillet; that’s okay.) Meanwhile, in a small bowl, combine the panko with the remaining teaspoon of oil, the thyme, ¼ teaspoon salt, and a few grinds of black pepper. Toss until the panko is well coated with the oil and seasonings. Using a spoon or brush, spread the mustard all over the meat – you can do this right in the pan (after you’ve removed it from the heat), using tongs to maneuver the racks – then arrange the racks fat/meatier-side up in the skillet. Sprinkle the panko mixture over the mustard coating on the top and sides of the racks (don’t worry about the bottom sides), pressing with your hands to adhere. Slide the pan into the oven and roast for 15 to 18 minutes, or until a thermometer inserted into the center of one of the roasts registers between 135°F/57°C (medium) and 140°F/60°C (medium-well). Keep in mind that these temperatures account for the fact that the temperature will continue to rise several degrees while the meat rests. Transfer the racks to a cutting board, cover with foil to keep warm, and let rest for 10 minutes. Cut into single or double chops. Note: The only time-consuming part of the recipe trimming the fat and silver skin off the racks. I recommend asking your butcher to do this for you, but if you have to do it yourself, this is a good tutorial. Note: If you don’t have an ovenproof skillet, transfer the racks to a foil-lined baking sheet before roasting. Note: I find that it’s hard to get an accurate read on a meat thermometer for rack of lamb, so I’d suggest using the timing guidelines given here instead of (or at least in addition to) a thermometer. The USDA recommends cooking lamb to a temperature of at least 145°F/63°C, but many people prefer it rarer. I think an internal temperature of 135°F/57°C (medium) is perfect, as the meat continues to rise several degrees while resting. If you'd prefer, cook a bit longer to meet USDA guidelines. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 1,577 Fat: 145 g Saturated fat: 61 g Carbohydrates: 6 g Sugar: 0 g Fiber: 1 g Protein: 59 g Sodium: 977 mg Cholesterol: 302 mg Per serving (4 servings) Calories: 1,577 Fat: 145 g Saturated fat: 61 g Carbohydrates: 6 g Sugar: 0 g Fiber: 1 g Protein: 59 g Sodium: 977 mg Cholesterol: 302 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerHolidaysQuick & EasyFrench Beef, Lamb, Veal & Pork Dinner Holidays Quick & Easy French