Rack of Lamb with Dijon & Panko Crust
 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! 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. 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