Herb Crusted Rack of Lamb

Preheat oven to 475°F. In small bowl combine salt, pepper, garlic, parsley, thyme, and breadcrumbs. Moisten the mixture with enough olive oil to make the mixture hold together.

Mix together the remaining olive oil, mustard and white wine. Brush meat with mixture. Press the panko and herbs mixture to the meat.

Heat a non-stick skillet over high heat. Put the lamb, meat side down, in the skillet. Gently press the lamb against the skillet for a minute to give it a nice brown crust. With tongs gently turn the meat to sear it on all sides until panko turns golden brown.

Transfer the rack of lamb to a roasting pan or a loaf pan just long enough to hold the rack at an angle. Cover the rib bones with foil so they don’t burn and roast until medium rare, 20 to 25 minutes or until the internal temperature reaches 120 degrees. Let the racks rest for 5 minutes before carving. With a carving knife cut between the rib bones to separate.

Serve while hot.