My daughter just informed me that she doesn’t want to go out on Easter, but instead would like for me to cook. The plan was we would go out to a nice place, so you can imagine my surprise when I called her this morning and she said, “Oh yeah, I forgot Mom. Why don’t you just cook?” It’s hard to be annoyed with my nose-to-the-grindstone twenty-something daughter, as she has an extremely demanding job and is one of the hardest working people I know. So naturally I will oblige.
I’m pulling out an oldie but goodie for dinner. It’s actually in my book Lobster for Leos, Cookies for Capricorn; An Astrology Lover’s Cookbook under the sign of Aries, the Panko Rosemary Crusted Rack of Lamb. This is one of my favorite lamb recipes and quite the crowd pleaser. What really makes it so delicious is the marinade and marinating it for at least 24 hours. That with the panko, rosemary and Parmesan crust really take it up a notch.
I’ll serve it with an baby arugula & Burrata salad, roasted Brussels sprouts and Dauphinoise potatoes, and order a dessert from my favorite bakery down the street. I’ll pair the lamb with a nice bottle of Silver Oak Cabarnet and I think we should have a wonderful Easter dinner. To be honest I’m actually flattered that my daughter would rather have mom cook than go out. The recipe follows, so if you unexpectedly get stuck doing Easter, here is a great go-to recipe that I think you’ll enjoy. Happy Easter to you and yours! Bon Appetit!
PANKO ROSEMARY CRUSTED RACK OF LAMB
Rosemary and lamb is a pairing to tantalize any taste-buds. But add crispy panko and Parm to that crust and you have the pièce de résistance.
- 1 tablespoon Montreal Steak Seasoning
- 1 teaspoon garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ¼ cup stone ground mustard
- ¼ cup Worcestershire Sauce
- ¼ cup olive oil 2 racks of lamb, Fenched
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup grated Parmigiano-Reggiano
1. Mix Montreal Steak Seasoning, garlic, rosemary, thyme, mustard, Worcestershire & olive oil together in a small mixing bowl. Place lamb in a shallow container and spread mixture evenly over rack of lamb, cover and place in the refrigerator. Marinate for 24 hours.
2. Preheat oven to 375 degrees.
3. Remove lamb from marinade and pat dry with paper towel, removing excess marinade. Preheat large skillet over medium-high heat. Sear all sides of the meat, approximately five minutes. Remove from heat and let sit until cool enough to handle.
4. Mix panko bread crumbs and Parmigiano-Reggiano together. Dip lamb in eggs and dredge in breadcrumb and cheese mixture. Place lamb on baking rack with fat side down and bake for 20 minutes. Remove from oven and let rest for 10 minute. Cut into chops and serve.
For more recipes like this one, check out Sabra’s cookbooks Lobsters for Leos, Cookies for Capricorns and Sexy Star Sign Cooking.