Recipes

I prefer un-frenched bones for this preparation, but if frenched is all you can find it will still be delicious! Preheat your oven to 450°F. In a small bowl, combine the panko, olive oil and thyme. Using your fingers, rub the panko together until the oil is evenly distributed. The panko should be barely moistened. Season the lamb all over with salt and pepper. Place the lamb rack on a baking sheet with the bones arcing down (the meaty part should be touching the pan and the fat cap on the back of the rack should be facing up). Spread the mustard evenly over the top of the rack. Working carefully, press the panko into the mustard layer so there is a nice even layer of breadcrumbs on top of the mustard. Place the rack onto your oven for about 20 minutes or until the meat is cooked to your preferred temperature (130°F for MR, 140°F for M, etc) and the pank on top is golden brown. Remove from oven and rest rack for 5-10 minutes. Slice carefully between the bones to separate the chops. Serve immediately.