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Rosemary & Reggiano Encrusted Rack of Lamb

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Rosemary & Reggiano Encrusted Rack of Lamb



Yields 4 racks of lamb.


  • 4 Half Racks of American Spring Lamb (Frenched)
  • 1 cup Dijon Mustard
  • 1 bunch Fresh Rosemary
  • 1 lb Grated Reggiano Parmigiano
  • 1 lb Panko Breadcrumbs
  • 1 pinch Black Pepper
  • 1 ounce of Salt


Begin by making your crust. In a bowl add your panko breadcrumbs, chopped fresh rosemary; discarding the stems, salt, pepper, and grated reggiano, mix well. Then take your frenched racks of lamb and brush on your dijon mustard. Begin dipping your racks of lamb into your breadcrumb mixture. Then you must preheat your oven to 475 degrees, then cook the racks of lamb for 15 minutes, this will ensure them to be medium rare.