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.
1 Preheat oven to 375 degrees. 2  Poke holes all over the lamb chops in a baking dish. 3  Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.4  Top each chop with a teaspoon of butter. 5  Bake for 15-20 minutes for pink meat. Poke holes all over the lamb chops in a baking dish. 2  Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice. 3  Top each chop with a teaspoon of butter. 4  Bake for 15-20 minutes for pink meat.