PANKO CRUSTED RACK OF LAMB WITH FRESH MINT SAUCE

Ingredients

• 1/2 cup panko (Japanese-style bread crumbs) or coarse dry bread crumbs
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 1/2 tsp grated lemon peel
• 1/4 tsp chopped fresh thyme
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 2 racks of lamb (8 ribs each)
• Salt and freshly ground pepper*
• 1 tbsp canola oil
• 2 tbsp Dijon mustard
• Fresh Mint Sauce*

Directions

1. Preheat oven to 400°F.
2. To prepare panko coating, combine panko, mint, parsley, lemon peel, thyme, salt, pepper and garlic in a pie plate; set aside.
3. Sprinkle lamb with additional salt and pepper.
4. Heat oil in a large ovenproof non-stick frypan over medium-high heat. Add lamb and sear until browned on both sides. Remove from heat.
5. Brush mustard over meaty portion of each rack of lamb. Working with one rack at a time, place lamb, mustard-coated side down, in panko coating, pressing lightly so that panko coating adheres. Return lamb, bone side down, to frypan.
6. Roast until a meat thermometer registers 135 – 140°F, about 20 minutes.
7. Transfer lamb to a plate and tent with foil. Let stand for 10 minutes before carving. The internal temperature will continue to rise several degrees during standing. The final temperature should be 140°F for rare lamb. Alternatively, roast lamb longer to reach desired doneness. Serve with Fresh Mint Sauce.

Ingredients

• 1 cup beef broth
• 1/3 cup malt vinegar
• 2 tbsp granulated sugar
• 1/2 cup chopped fresh mint
• Salt and freshly ground pepper*

Yield: Makes about 1 1/4 cup.

Directions

1. Combine broth, vinegar and sugar in a small non-reactive saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
2. Add mint. Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes.
3. Season to taste with salt and pepper. Serve warm or cold.