Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Imam Jaan
[email protected]I would not recommend this recipe.
Robert Shilling
[email protected]The panko crust was too thick.
Muyingo Sulaiman
[email protected]The lamb was a bit dry.
Pak Morkhor
[email protected]This was a bit too spicy for my taste.
Al Martin
[email protected]Amazing!
Thomas Amoroso
[email protected]5 stars!
Javed Boos
[email protected]This recipe is a keeper! I will definitely be making it again.
TIJANI HAMMED
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful.
Rose Solomon
[email protected]This was my first time cooking lamb and it was a success! The panko crust was a great way to add flavor and texture.
Siyab Khan
[email protected]I love the combination of flavors in this dish. The lamb is savory and the panko crust is sweet and crunchy.
Andrew Hill
[email protected]This recipe was easy to follow and the lamb turned out so tender and juicy.
Joe Pence
[email protected]I made this for a dinner party and it was a hit! Everyone loved the lamb and the crust was amazing.
Aman Vai
[email protected]This was an excellent recipe! The lamb was cooked perfectly and the panko crust was crispy and flavorful.