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 Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. 2  Turn and cook until done, about 5 minutes longer. 3  Variations: Add four teaspoons of chopped fresh rosemary to the garlic and oil mixture. Light the grill or heat the broiler. 2  In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. 3  Add the lamb chops and turn to coat.