Rosemary & Parmesan Encrusted Rack of Lamb

Rack of Lamb


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Rosemary & Parmesan Encrusted Rack of Lamb


4 Half Racks of Lamb

1 Cup Dijon Mustard

1 Bunch Fresh Rosemary

1 Pound Grated Parmesan Cheese

1 Pound Panko Breadcrumbs

½ Teaspoon Freshly Ground Black Pepper

1 Teaspoon Kosher Salt

Preheat the oven to 475° F.  To make the crust add panko breadcrumbs, chopped fresh rosemary, salt, pepper and grated Parmesan cheese in a medium sized bowl.  Make sure to discard the rosemary stems.  Mix well.  Brush racks of lamb with the Dijon mustard.  Dip the racks of lamb into the breadcrumb mixture.  Cook the racks of lamb on a roasting pan for 15 minutes for medium rare lamb.  Remove from oven and place on serving platter.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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