Serves 4

Ingredients

• 2 pounds rack of lamb, frenched and cut into 2 pieces

• 3 teaspoons kosher salt

• 2 cups lightly packed parsley leaves

• 6 tablespoons extra-virgin olive oil

• 5 garlic cloves, smashed and peeled

• 2 tablespoons chopped fresh rosemary

• 1 tablespoon finely grated lemon zest

• 1 ⁄2 cup panko bread crumbs

• 2 tablespoons fresh lemon juice

• 2 teaspoons vegetable oil

• 2 tablespoons Dijon mustard

Instructions

1) If necessary, trim the fat cap on the lamb racks to about ⅛ inch thick, then lightly score a ½-inch crosshatch into the fat. Sprinkle the meat on all sides with 1 teaspoon of the salt. Place on a wire rack set in a rimmed sheet pan and let sit at room temperature for at least 20 minutes and up to 1 hour.

2) In a food processor, combine the parsley, 2 tablespoons of the olive oil, the garlic, rosemary, lemon zest, and remaining 2 teaspoons of salt and process until finely chopped, about 30 seconds, scraping down the bottom and sides of the bowl once or twice. Transfer ¼ cup of the paste to a medium bowl and stir in the panko. Transfer the remaining paste to a second bowl and stir in the remaining 4 tablespoons of olive oil and the lemon juice. Cover the herb sauce and set aside for serving.

3) Adjust an oven rack to the upper-middle position and preheat the oven to 425°F.

4) Pat the lamb dry. In a 12-inch skillet, heat the vegetable oil over high heat until just smoking. Add the lamb to the pan, fat-side down, and cook until well browned on one side, 5 to 7 minutes.

5) Dividing evenly, spread the mustard over the browned side of the lamb racks, then coat evenly with the panko mixture, pressing to adhere and arranging crumb-side up. Transfer to the oven and roast until the crumbs are browned and the interior of the lamb registers 135°F for medium-rare, 16 to 22 minutes.

6) Let rest for 5 minutes. Slice between each bone or divide the rack into thicker two-bone pieces— chef’s choice—and serve with the reserved herb sauce.

Cook’s Notes

This recipe can easily be doubled to serve eight or more, just make sure to sear the lamb in two batches. Be sure you use the internal temperature of the meat to judge its doneness; the roasting times here are for imported lamb, but domestic lamb could take 5 or so minutes longer to get to 135°F depending on the thickness of the ribs. Most lamb racks are sold frenched, but if yours is not, you can ask your butcher to do it for you (or just leave them as is—it’s mostly just an aesthetic thing!).