Rack of Lamb à la Georgie

★★★★☆

Prep: 15 mins (est.) Cook: 20 mins Serves: 2-4

Ingredients

1 rack of lamb, split in half
Salt and pepper
Panko breadcrumbs
Parmesan cheese, grated
Herbs de Provence
Dijon mustard

Instructions

1. Split rack of lamb in half and trim excess fat.
2. Mix a small amount of panko crumbs with grated Parmesan and Herbs de Provence.
3. Season rack of lamb with salt and pepper.
4. Sear rack of lamb in cast iron pan, fat side down, just searing the fat side.
5. Sprinkle some Herbs de Provence on the rack of lamb.
6. Bake in 425°F oven for approximately 10 minutes.
7. Remove from oven and spread Dijon mustard on top, then sprinkle panko crumb mixture over the mustard.
8. Return to oven and cook until done with crispy top. For small racks, place under broiler to crisp the top without overcooking.
9. Total cook time is approximately 20 minutes. Do not overcook.

Cooking time depends on the size of your rack of lamb. The key is not to overcook - lamb is best served medium-rare to medium. Use a meat thermometer for precision: 125°F for medium-rare, 135°F for medium. The searing step helps render the fat and creates better flavor.

Wine Pairing: Bold Red