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Fresh Herb- and Panko-Crusted Rack of Lamb
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Provided By:
Elizabeth Karmel

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    • Grilling expert Elizabeth Karmel uses panko breadcrumbs to coat a rack of lamb -- the Japanese-style crumbs make for a light and crispy crust on the meat.

    Ingredients

    Serves:

    Directions

    Grilling Method: Indirect/Medium Heat

    Remove lamb from refrigerator and pat dry with paper towels. Trim any excess fat from roast with a sharp knife. This will probably not be necessary as today's meat department generally sell the rack of lamb trimmed and frenched. Brush the lamb all over with olive oil and spread mustard over the lamb. Place the lamb rib-side up, on a tray or a piece of waxed paper.

    In a small bowl, combine the panko, herbs, and salt and pepper to taste. Stir in butter and garlic. Pat mixture on meaty side of roast.

    Place lamb in center of cooking grate over indirect medium heat. Cover and grill-roast for 45-55 minutes, or until an instant-read thermometer inserted in the center of the rib roast reads 140° F (medium- rare).

    Let the rack stand off the heat for 15 minutes before carving into individual portions.

    Note: The grill-roasting time will change based on the weight of the rack of lamb. A small Australian rack of lamb weighs about 1½ pound and will be cooked to a perfect medium rare in 45-55 minutes. A larger American rack of lamb can weigh up to 3 pounds and will take about 1 1/2 hours.

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