Nutrition facts: 250 calories. Instructions: Preheat oven to 450 degrees. Combine panko and basting oil in shallow dish; set aside. Season lamb racks with salt and pepper; coat each evenly with 3 Tbsp pesto. One at a time, press lamb racks evenly into panko mixture to coat.
1 Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. 2  Bake for 20 minutes for mediumârare, or until cooked to your liking, basting a couple of times during cooking with the honey mustard mixture. Cut small slits in the top of the lamb with a small, sharp knife. 2  Insert slices of garlic and small pieces of rosemary into the slits. 3  Sit the lamb on a plate. 4  Whisk together the honey, wholegrain mustard and mint sauce then brush over the lamb racks. 5  Allow to marinate for 20 minutes in a cool place.
Instructions. 1  Pre-heat the oven to 400Â°F (200Â°C). 2  Place the lamb chops in an oven proof baking dish with the onion chunks around the chops. 3  Season with salt and pepper then place them in the preheated oven to bake - 30-45 minutes depending on how well done you like them. Season with salt and pepper then place them in the preheated oven to bake - 30-45 minutes depending on how well done you like them. 2  Meanwhile, in a small saucepan, melt the butter and cook the onions over a low heat for 5 minutes.