Panko Crusted Rack of Lamb


     1/2 cups panko
    2 cloves garlic
    3 tbsp chopped parsley
    1 tsp rosemary
    1 tsp onion powder
     3 tbsp olive oil,
    1 frenched rack of lamb
    4 tbsp Dijon mustard


Preheat the broiler to 425 F

Blend the panko, garlic, parsley, rosemary, onion powder,  and a large portion of the salt and pepper together. Blend in 2 tbsp olive oil to hold the mixture together. Put aside.

Season the sheep with the staying salt and pepper. In a substantial skillet, warm the remaining tablespoon of oil till it just begins to smoke. Add the meat to the container, sautéing on every side for 3 to 4 minutes. Evacuate the skillet. Spread the sheep with the Dijon, then press the panko mixture onto the mustard. Place the sheep on a rack in a cooking container. Cook for 20 to 25 minutes for medium uncommon (130 F on a moment read thermometer). Spread with foil and let the meat rest for 10 minutes prior to cutting