Herb and Dijon Crusted Rack of Lamb
Two frenched racks of lamb seared until browned, brushed with Dijon mustard and pressed with a crunchy crust of panko, garlic, rosemary, thyme, parsley and lemon zest, then roasted briefly until rosy pink inside. Elegant enough for a holiday, ready in about 40 minutes.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Herb and Dijon Crusted Rack of Lamb, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
