4 racks of lamb, frenched,
2 tbsp. olive oil,
1 tbsp. red pepper and garlic seasoning,
1 tbsp. lemon juice,
1/2 cup panko breadcrumbs,
2 tbsp. shredded Parmesan,
1 pinch fresh thyme, chopped,
1 pinch dried sage,
salt and pepper to taste.
1. Before encrusting the rack of lamb you should sear it first. Simply pour a little oil in a large skillet and brown the racks lightly on all sides.
2. Brush each rack of lamb with olive oil, season with salt and pepper and drizzle them with the lemon juice. Mix together the red pepper and garlic seasoning, breadcrumbs, Parmesan and herbs in a mixing bowl and dip each rack of lamb in the mixture, making sure they are coated nicely.
3. Put a sheet of parchment paper on a baking tray and arrange the lamb over it. Bake in a preheated convection oven at 400 F for about 5 minutes, then reduce the hear to 315 and cook for 10-15 minutes more or until the internal temperature reaches 135 F. If you are cooking the rack of lamb in a conventional oven, you might need to cover it with a piece of tin foil for the last 5 minutes or so, to avoid burning the crust.
4. Let the herb-crusted racks of lamb sit for about 5-10 minutes before cutting and serving. The potatoes on the picture are a nice side for the rack of lamb. You can find the potato recipe here – Potato Recipes. Cheers.