Pesto & Panko Crusted Rack of Lamb

A french style rack of Australian lamb is a delicious cut of meat and a bargain when on sale.  My favorite way to prepare this lamb is with a pesto/Panko ( bread crumb ) dressing  covering the top of the rack.  Cooking at a high heat and not overcooked, the lamb will be crispy on top and succulent when carved.  It should be served medium/rare.

It’s great if you have pesto already prepared, but if not you can make enough to use for the lamb and have some left for another dish.  You can also purchase pesto if you don’t want the extra work.

Spinach Pesto 

  • 100g baby spinach
  • 1/2 cup fresh basil leaves
  • 1/2 cup roasted cashews
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup finely grated parmesan

Marinate Lamb 

Depending on your time, marinate overnight or 1 – 2 hours before cooking.

  • 1/4 cup oil, chopped garlic
  • 2 tablespoon chopped rosemary
  • 2 tablespoon chopped parsley
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt

Mix together in a large plastic bag, seal and cover meat thoroughly.

Prepare Lamb

Preheat oven to 375% F.  Season meat with black pepper and sea salt.  In a heated skillet add a splash of virgin olive oil and sear rack on both sides for a few minutes to seal the meat.

Mix together

  • 1/4 cup spinach pesto
  • 1/2 cup bread crumbs
  • 1 tablespoon prepared mustard
  • 1 tablespoon virgin oil to bind it together.

Apply mixture to cover the top of the rack of lamb.  Press mixture firmly into place.

Set lamb on a baking sheet or use a rack if desired.

Preheat oven to 375% F.


Roast until the top crust is browned.  Use a thermometer inserted into the eye of the meat if unsure.  You want it to read 135°F for medium rare, 25 to 30 minutes, or 145°F for medium, approximately 40 minutes.

Let the rack of lamb rest for 10 minutes.

Transfer to a carving board and carefully slice between the bones to make individual chops.

December 2015 (1 of 1)-65



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