Rack of Lamb with Dijon & Panko Crust - Once Upon a Chef

Name: Rack of Lamb with Dijon & Panko Crust - Once Upon a Chef
Ingredients: Two 8-rib "frenched" lamb rib racks (1½ to 2 pounds each), trimmed of fat and silver skin (see note); Salt; Freshly ground black pepper; 2 tablespoons plus 1 teaspoon olive oil; 2 tablespoons Dijon mustard; ½ cup panko; ¼ teaspoon dried thyme (or ¾ teaspoon finely chopped fresh thyme)

"(TESTED & PERFECTED RECIPE) Rack of lamb is special occasion-worthy but quick and easy enough to prepare any night of the week...."

INGREDIENTS

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Two 8-rib "frenched" lamb rib racks (1½ to 2 pounds each), trimmed of fat and silver skin (see note)

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Salt

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Freshly ground black pepper

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2 tablespoons plus 1 teaspoon olive oil

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2 tablespoons Dijon mustard

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½ cup panko

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¼ teaspoon dried thyme (or ¾ teaspoon finely chopped fresh thyme)

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