Rack of Lamb with Mustard Japanese Panko Crust
This simple rack of lamb must be done over charcoal with a wood chunk for the ULTIMATE in tenderness and flavor. You
can do it in an oven and it will be excellent but not the same as with charcoal and wood.
Ingredients
Instructions
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Place your rack of lamb on a foil sheet.
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Salt/Pepper moderately (or use your favorite seasoning).
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Cover entire rack of lamb moderately with Dijon or brown mustard.
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Then season again and leave out for 2 hours to get to total room
temperature.
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Cover rack of lamb with Japanese panko crumbs (not Italian). Make
sure there are no visible spaces of lamb showing.
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Sprinkle light salt over panko.
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Cook at 375ºF (if oven) or place on charcoal smoker with Cherry Wood
chunk. I used a PK360 smoker/grill in an offset configuration.
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Turn over rack of lamb half way through the cook with bones AWAY
from direct fire or they burn.
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Remove immediately when internal temperature reaches 145ºF and let
it rest for 10 minutes uncovered.
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Slice and serve and enjoy that crispy panko and mouth watering
tender rack of lamb!
Note
Serve with Pinot Noir, garlic cheesy bread
