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.
Grill the chops. Add the lamb chops to the grill and grill over high heat with the lid open. If you get any flareups, move the chop to a cooler part of the grill until the flames die down. After about 4 minutes, turn the chops over and cook for another 4 to 5 minutes. Lamb chops-about 1 inch thick. 1/2 teaspoon per chop of Dried rosemary. 1/2 tablespoon per chop Olive oil. Pinch per chop or to taste of Salt. Pinch per chop of Pepper. Directions. Trim the fat.