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.
Rack of Lamb with Carrot Salad. Most racks are sold âfrenched,â meaning the meat and fat have been removed from the upper bones. You can trim the thick layer of fat on the outside of the rack to 1/4 inch for quicker cooking. Or donât. âFat adds wonderful flavor,â Wesley says. Ingredients. 1 (1 1/2-lb.) frenched rack of lamb (8 ribs)