Herb-crusted rack of lamb

Let’s make it.

1. Remove the rack from refrigeration 20–30 minutes before cooking while the oven preheats. Pat dry. Trim the fat cap to about ⅛ inch and remove tough silverskin.
2. Preheat to 350°F with a rack in the center. Season the lamb with the measured salt and pepper.
3. Mix panko, Parmesan, parsley, rosemary, thyme, garlic, lemon zest and olive oil. The crumbs should be evenly moistened.
4. Heat neutral oil in a large skillet over medium-high. Sear the fat cap about 2 minutes, then the meaty underside and ends about 1 minute each.
5. Transfer to a clean plate for 3–5 minutes. Brush the meaty side with Dijon and press on the crust. Let stand about 10 minutes.
6. Set bones-down on a roasting pan. Start checking around 18 minutes; time varies. For this beginner-facing version, use the USDA benchmark of 145°F in the meat, away from bone, followed by at least 3 minutes rest.
7. If the crust needs color, broil 30–60 seconds before reaching the target temperature. Watch continuously and shield bones with foil if needed.
8. Rest whole about 10 minutes, uncovered or loosely tented. Cut between every second rib for four double chops.

Make it work for you

No thyme: add 1 tsp parsley. No Parmesan: use ¾ cup panko and a small pinch of salt. No oven-safe skillet: transfer to a sheet pan.

The detail that matters

Dry meat browns. Sear before adding the crust; rest before slicing. A tight foil wrap softens the crust.