Tony Nasello shows us how to make the perfect rack of lamb with a honey-mustard crust just in time for Easter on The Lost Italian.
Honey-Mustard Crusted Rack of Lamb
2 “frenched” racks of lamb (16 chops)
½ cup honey
1 cup Dijon mustard
Combine the honey and mustard together in a medium-sized bowl.
2 cups Japanese bread crumbs (Panko)
1 teaspoon chopped rosemary
1 Tablespoon grated parmesan cheese
1 teaspoon salt
¼ teaspoon pepper
Combine ingredients together in a shallow dish for dredging.
Preheat oven to 375 degrees.
Brush the rack of lamb with the honey-mustard mixture on both sides, then dredge it in the breadcrumbs until evenly coated, leaving the bones completely bare.
Bake in the oven at 375 degrees for 10-15 minutes until medium-rare (130-140 degrees), or desired temperature is reached.
As with any meat, use a meat thermometer to ensure proper temperature.