Created for: 2.8 L Oval Baker
- Preheat oven to 350 °F. Combine the panko crumbs, fresh herbs, Dijon mustard, salt and pepper and 1 tablespoon of olive oil to make a dense crust. Set aside.
- French the lamb rack and trim all but a thin layer of fat. Score the fat with a sharp knife and pat the lamb dry; rub meat all over with salt and pepper.
- Place the oval baker on the stovetop and heat on medium-high for 3 minutes. Add 2 tablespoons of the olive oil and the brown lamb on all sides, about 10 minutes. Transfer to a baking dish or a large rimmed plate.
- Add the vegetables to the hot baker dish; allow them to begin cooking for 10 minutes (stirring occasionally) while you pack the lamb rack with the crust on all sides.
- Turn off heat and place the lamb in the baker dish with the vegetables. Bake in the oven for about 15 minutes or until the internal temperature of the lamb reaches 120 °F. Remove from the oven and place on a cutting board, loosely cover with foil and rest for 10 minutes.
- Bring lamb out whole to the table for a dramatic presentation and carve the lamb into chops tableside and return to the baker dish for serving.
*Typically you will buy a rack of lamb already “Frenched”, or cut so that the rib bones are exposed. You can also ask your butcher to french them for you.
- 1 cup panko bread crumbs
- 1 tablespoon freshly minced rosemary
- 2 tablespoons freshly minced parsley
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1 (8-rib) Frenched* rack of lamb (about 1 1/2 pounds)
- Salt and pepper, to taste
- 1 pound red skin potatoes, cut into 1/2-inch wedges
- 2 squash or zucchini, cut into 1/2-inch wedges
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serving Size: 4