Name: Panko-Crusted Rack of Lamb
Ingredients: 2 lamb racks (1¼ lbs each); Panko bread crumbs; 2 egg whites; 3 tbsp Dijon mustard; Canola oil and butter (enough to lightly cover the pan); Salt, pepper, dry thyme and rosemary; 1 small shallot, minced; 1 small garlic clove, minced; 2 cups chicken broth (can replace ½ cup with white wine); Salt, pepper and dried herbs (optional); 2 tbsp flour; Butter

Instructions

Preheat oven to 400°F.
Remove silver skin and hard fat from the lamb racks.
Preheat a large stainless steel skillet until water drops vaporize on contact.
Immediately add oil and butter and cook until it sizzles.
Season lamb with salt, pepper, thyme and rosemary.
Add the lamb to the skillet and brown all meaty areas.
Remove the lamb and blot with paper towels. Allow to rest for 10 minutes.
Set the pan aside and reserve the drippings.
Combine egg whites and Dijon mustard. Paint racks generously with the mixture.
Crust racks generously with Panko and press it on. Allow the crust to set up for ½ hour.
Stand lamb up on a baking sheet and interlock the bones to form a pyramid.
Place the baking sheet in the oven on the middle rack and bake:25 minutes for rare28 minutes for medium rare31 minutes for medium
Remove the racks and let them stand uncovered for 10 to 12 minutes.

Pan Gravy

Add enough butter to the reserved drippings to make 2 tbsps and bring to medium-high heat.
Add the shallots, garlic and herbs (if using) and deglaze for 60 seconds.
Add the flour and cook for a short time to cook out the raw flour taste.
Start adding the broth and keep stirring. The broth will gradually start to thicken, so adjust consistency with more broth as needed.
Season with salt and pepper to taste.

Notes

Divide the racks into single or double chops before serving.