Gluten-Free Panko & Goat Cheese Crusted Rack of Lamb
Servings: 2 servings
Calories: 1362kcal
Ingredients
- 1 (approximately 1½ pound) rack of lamb, frenched
- ½ cup Kinnikinnick Panko Style Breadcrumbs
- 1 lemon
- 3 tablespoons olive oil , divided
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 ounces goat cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Remove rack of lamb from refrigerator 30 minutes before roasting.
- In a medium skillet, combine 1 tablespoon of oil with the panko crumbs. Cook over medium heat, stirring, until just lightly browned (it will brown more in the oven), about 1-2 minutes. Let cool. Finely grate the zest of the lemon and cut the lemon into quarters.
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or foil.
- Lightly score the fat on top of the lamb rack. Season both sides with salt and pepper. Place on the prepared pan, fat-side up. Roast for 10 minutes.
- While the lamb is roasting, put the breadcrumbs in a medium bowl, crumble in the cheese, add the thyme leaves, a pinch of both salt and pepper, 2 tablespoons olive oil, and the lemon zest. Stir well with a fork.
- Remove lamb from the oven but leave the oven on. Spread the crumb and goat cheese mixture on top of the lamb, pressing it down to compact and make it adhere. Add the lemon quarters to the pan. Place the pan back in the oven and roast for another 12-17 minutes or until the crust is deeply browned and the internal temperature is between 130 and 135 degrees for medium-rare. Let the lamb rest for 8-10 minutes before carving into the ribs if desired. Serve with the roasted lemon quarters.
Nutrition
Calories: 1362kcal | Carbohydrates: 36g | Protein: 43g | Fat: 116g | Saturated Fat: 46g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 52g | Cholesterol: 215mg | Sodium: 405mg | Potassium: 566mg | Fiber: 3g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 32mg | Calcium: 99mg | Iron: 5mg