Rack Of Lamb With Panko Crust

• 6 rib frenched rack of lamb
• 2 sprigs rosemary
• 4 cloves garlic
• 1/4 cup extra-virgin olive oil + 1 T
• 3 tablespoons dijon mustard
• 1/2 cup panko bread crumbs
• salt
• pepper

1. 1. Marinate rack of lamb with rosemary, garlic cloves, and 1/4 c olive oil in a ziplock bag or in a shallow dish for at least 1 hr (up to overnight).
2. 2. Remove lamb from marinade discarding rosemary and garlic. Wipe off excess oil. Season lamb liberally with salt and pepper.
3. 3. Preheat oven to 350 degrees Fahrenheit
4. 4. Heat up an ovenproof skillet on med-high. Add the 1 T olive oil, sear the rack of lamb fat side down for about 4-5 min untill nicely browned. Remove from heat.
5. 5. Flip the rack of lamb bone side down in the skillet. Spread the seared side of the lamb with the Dijon mustard. Then cover in the panko.
6. 6. Place skillet in oven and bake for 20-25 min for medium (depending on the size of your rack of lamb). Let sit for 15 min then slice and enjoy!

rack of lamb, rosemary, garlic, dijon mustard, bread crumbs, salt, pepper

Taken from www.yummly.com/recipe/Rack-of-Lamb-with-Panko-Crust-1692277 (may not work)