Name: Crumb-Crusted Rack of Lamb
Total time: 1 h 45 min
Ingredients: 1 cup panko bread crumbs; 2 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 tablespoons minced fresh thyme; 6 garlic clove , minced; 4 anchovy fillets , rinsed, patted dry, and minced (optional); Kosher salt and pepper; 2 tablespoons minced fresh parsley; 1 tablespoon grated lemon zest; 2 (1 3/4- to 2-pound) racks of lamb , fat trimmed to ⅛ inch; 1/4 cup Dijon mustard

Why This Recipe Works

To dress up lamb for the holidays, we added a flavorful, crispy lemon-and-garlic crumb crust. Dijon mustard did double duty, helping the crumbs adhere while adding tangy flavor. Trimming all but a thin layer of the fat and searing the lamb racks before coating them with the crumb mixture helped minimize the gamy flavor. Roasting the lamb to a doneness level of medium meant beautiful rosy-pink color throughout and tender, juicy meat.

Before You Begin

We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand or Australia. Since imported lamb is generally smaller, if you can find only racks that are 1½ to 1¾ pounds, decrease the salt for each rack to ¾ teaspoon in step 2 and reduce the cooking time by about 5 minutes in step 3. Serve with Fresh Mint Sauce, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 300 degrees. Combine panko; 2 tablespoons oil; thyme; garlic; anchovies, if using; 2 teaspoons salt; and 1 teaspoon pepper in 12-inch nonstick skillet. Cook over medium heat, stirring frequently and breaking up any clumps, until golden brown, about 5 minutes. Transfer to shallow dish. Stir in parsley and lemon zest.

Wipe skillet clean with paper towels. Set wire rack in rimmed baking sheet. Pat lamb dry with paper towels, sprinkle each rack with 1 teaspoon salt, and season with pepper. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Place 1 rack in skillet and cook until well browned, 2 to 4 minutes per side, using tongs as necessary to stand up rack to brown loin portion. Transfer to prepared wire rack. Pour off all but 1 teaspoon fat from skillet and repeat cooking with remaining rack of lamb. Let lamb cool for 5 minutes.

Brush lamb all over with mustard. Working with 1 rack at a time, transfer lamb to panko mixture, turning to coat all sides and pressing gently to adhere. Return lamb to wire rack, fat side up. Roast until lamb registers 135 degrees for medium, 40 to 50 minutes. Transfer to carving board and let rest for 15 minutes. Cut between bones to separate chops. Serve.