Panko Herb Crusted Rack of Lamb
Yield: 4 servings
Calories: 718kcal
Incredibly delicious panko herb crusted rack of lamb is impressive yet easy to make meal! Served with fresh sautéed vegetables for a hearty dish for two.
Ingredients
Rosemary Au Jus
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- ¼ cup yellow onions, diced
- ⅛ cup rosemary, stems removed, loosely packed
- 1 tablespoon black peppercorns, whole
- 1 bay leaf
- 1 cup cabernet sauvignon, or red wine
- 1 cup beef stock, or broth
- 2 tablespoons unsalted butter
- kosher salt
- black pepper
Panko Herb Crust
- ¾ cup panko bread crumbs
- 1 tablespoon rosemary, minced fresh
- 1 tablespoon parsley, minced fresh
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Sautéed Vegetables
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- ¼ cup onion, diced ¼-inch by ¼-inch
- ½ cup red bell pepper, diced ¼-inch by ¼-inch
- 1 cup zucchini, sliced on a bias
- 1 cup yellow squash, sliced on a bias
- kosher salt, to taste
- black pepper
Rack of Lamb
- 1 pound rack of lamb, frenched, 8 ribs total
- kosher salt
- black pepper
- 2 tablespoons olive oil
- 4 tablespoons dijon mustard
Special Equipment
Instructions
Rosemary Au Jus
- Heat oil in a small saucepan over medium heat. Add garlic, shallots, rosemary, peppercorns, bay leaf, and wine. Cook until reduced by half over medium heat, about 15 to 20 minutes.
- Add beef stock and continue to simmer for 10 minutes. Remove from the heat and strain through fine-mesh sieve. Discard solids.
- Return liquid to the pan. Add butter 1 tablespoon at a time over low heat, whisking well. Season to taste.
- About 30 minutes before serving, reheat over low heat.
Panko Herb Crust
- Preheat oven to 375°F. Cover baking sheet with foil.
- Mix all ingredients in a small bowl using your fingers to help evenly coat the crumbs with the olive oil. Transfer to the baking sheet and place on the center oven rack; bake for 5 minutes. Remove the tray from the oven and use a spoon to stir and redistribute the crumbs, bake for another 2 to 5 minutes until golden brown. Watch carefully to prevent burning! Remove from oven and cool.
Sautéed Vegetables
- Heat oil in a skillet over medium heat. Add garlic and onion, sauté for 3 minutes or until onions are tender. Add diced bell pepper and sauté for 1 minute. Add zucchini and squash and sauté for 8 minutes. Season with salt and pepper. Keep warm until ready to serve.
Rack of Lamb
- Preheat oven to 350°F. Season lamb with salt and pepper.
- Pour olive oil into large sauté pan over medium-high heat. Place lamb fat-side down and sear all sides, about 7 minutes total.
- Transfer lamb a baking pan lined with foil. Place in the oven on the center rack and cook about 10 to 15 minutes, until desired internal temperature is reached. About 120°F to 125°F for medium-rare, 130°F to 135°F for medium, and 140°F to 145°F for medium-well.
- Remove lamb from the oven, cover immediately with foil and allow it to rest for 10 minutes. Slice each half rack into two 2-rib pieces.
- To serve, spoon half of the vegetables in the bottom of each serving bowl. Drizzle rosemary au jus around the vegetables, or serve on the side. Brush mustard on each side of the lamb, press into bread crumbs and place 2 pieces of lamb on top of each serving of vegetables, one slightly crossing over the other. Repeat with remaining bowls. Serve immediately.
Nutrition
Calories: 718kcal | Carbohydrates: 45g | Protein: 35g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 103mg | Sodium: 1223mg | Potassium: 595mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1550IU | Vitamin C: 57.8mg | Calcium: 10mg | Iron: 5.9mg
Recipe Link