Crumb-Crusted Rack of Lamb

Name: Crumb-Crusted Rack of Lamb
Yield: Serves 6 to 8
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

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Appears in Cook's Country April/May 2018, Cook's Country TV

Main Courses

Lamb

Special occasions call for big, festive flavors. Lamb answers the call.

SERVES6 to 8

TIME1¾ hours

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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 ...

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