This herb-crusted rack of lamb tastes like cozy Sonoma Coast evenings—crispy rosemary-garlic panko on the outside, tender and deeply savory inside. It’s one of those dishes that feels bold but totally effortless. If you want a wine that can stand up to all those woodsy, aromatic flavors, I love pouring a Sonoma Coast Syrah alongside it. The dark fruit and spice play so nicely with the lamb, especially when you’re lingering at the table with people you actually enjoy.

Perfectly cooked prime rib steaks served with red wine in an outdoor dining setting.

Serves: 4

 

 


Ingredients


For the Lamb:


  • 1 rack of lamb (8 ribs, about 2 lbs), frenched
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper



For the Panko-Rosemary Crust:


  • 1 cup panko breadcrumbs
  • 2 tbsp fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp finely grated lemon zest
  • 2 tbsp grated Parmesan cheese (optional, for extra umami)
  • 2 tbsp olive oil



Instructions



1. Prepare the Lamb:

  • Preheat oven to 400°F (200°C).
  • Season the lamb rack generously with salt and pepper.
  • Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
  • Sear the lamb, fat-side down first, until browned (2–3 minutes per side). Remove from heat.



2. Make the Panko-Rosemary Crust:

  • In a small bowl, mix panko, rosemary, garlic, lemon zest, Parmesan (if using), and olive oil until crumbs are evenly coated.
  • Press the mixture onto the fat side of the seared lamb rack.



3. Roast the Lamb:

  • Place the skillet with the lamb in the oven.
  • Roast for 15–20 minutes for medium-rare, or until internal temperature reaches 130–135°F.
  • Remove lamb from oven and let rest 5–10 minutes before slicing into individual ribs.