Panko-crusted rack of lamb from Cook Like a Pro: Recipes and Tips for Home Cooks (page 112) by Ina Garten

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Notes about this recipe

  • anya_sf on December 24, 2019

    After the lamb was coated with crumbs, it roasted another 16 minutes, at which point I thought it was done. But apparently, I didn't take the temperature correctly, so after resting and slicing into double chops, I discovered it was way too pink inside, although at least it did not bleed any juices at that point. I returned the sliced chops to the oven for another 5 minutes and they were good. The panko coating was delicious, but much of it fell off when the lamb was sliced.

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