Rosalynn Daniels Panko Crusted Rack of Lamb

  • Prep time 0Min
  • Cook time 0Min
  • Technique Roast, Sear
  • Meat Lamb
  • Cut Rack
  • Serves 0

You need minimal ingredients to make this wow-factor dish. You can grab the list of items needed and the instructions below. Pair this Panko Crusted Lamb with mashed potatoes and a veggie of choice, and dinner is served!


1-2 Australian Pasture-raised Racks of Lamb 

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.

Slice and garnish with rosemary.


Recipe courtesy Rosalynn Daniels