Herb-Crusted Rack of Lamb with Lemon Zest

1. Preheat Oven

Adjust your oven rack to the middle position and preheat your oven to 300 degrees Fahrenheit.

2. Prepare Panko Mixture

In a 12-inch nonstick skillet, combine panko bread crumbs, extra-virgin olive oil, minced fresh thyme, minced garlic cloves, minced anchovy fillets (if using), kosher salt, and pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until the panko turns golden brown. Once done, transfer the mixture to a shallow dish and stir in minced fresh parsley and grated lemon zest.

3. Prepare Lamb Racks

Wipe the skillet clean with paper towels and set a wire rack in a rimmed baking sheet. Pat the racks of lamb dry with paper towels, then sprinkle each with kosher salt and season with pepper. Heat the remaining teaspoon of olive oil in the cleaned skillet over medium-high heat. Sear one rack of lamb for 2 to 4 minutes per side until browned. Transfer the browned lamb to the wire rack. Pour off the fat from the skillet, then repeat the searing process with the second rack of lamb.

4. Apply Mustard and Panko Mixture

Allow the lamb to cool for about 5 minutes. Brush each rack generously with Dijon mustard, making sure to coat all sides. Then press the panko mixture onto the lamb, ensuring an even crust.

5. Roast Lamb

Place the coated lamb back on the wire rack and roast in the oven for 40 to 50 minutes, or until the internal temperature of the lamb reaches 135 degrees Fahrenheit for medium doneness.

6. Rest and Serve

Once the lamb has reached the desired temperature, transfer it to a carving board and let it rest for 15 minutes. Using a sharp knife, cut between the bones to separate the chops. Serve the herb-crusted rack of lamb immediately.