Crumb-Crusted Rack of Lamb

americastestkitchen.com

Jan Sessions

subheading: GATHER YOUR 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 ¾- to 2-pound) racks of lamb, fat trimmed to ⅛ inch

¼ cup Dijon mustard

subheading: KEY EQUIPMENT:

12-Inch Nonstick Skillets

note: BEFORE YOU BEGIN

We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand or Australia. Since imported lamb is generally smaller, if you can find only racks that are 1½ to 1¾ pounds, decrease the salt for each rack to ¾ teaspoon in step 2 and reduce the cooking time by about 5 minutes in step 3. Serve with Fresh Mint Sauce, if desired.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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