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Crispy Herbed Rack of American Lamb with Buttered Spring Pea Mix

Prep Time:
10 mins.
Cook Time:
30 mins.


  • 2 American Lamb racks, frenched (about 3 pounds), trimmed
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 6 tablespoons grainy Dijon-style mustard
  • 1 cup panko bread crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons chopped parsley
  • 2 tablespoons finely grated Parmigiano Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped (about 1/2 cup)
  • 1/2 pound fresh or frozen peas
  • 1/2 pound sugar snap peas, threaded, sliced in half on the diagonal
  • 1/2 pound Chinese snow peas, threaded
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Season lamb generously with salt and pepper. In a large heavy skillet, heat oil over medium-high heat. Add racks, fat-side down; brown for 3 minutes. Flip and sear an additional 3 minutes. Remove to a baking sheet or roasting pan; cool for 5 minutes. Spread meaty part of racks evenly with mustard.
  2. In a small bowl, toss panko with butter, parsley, Parmigiano Reggiano, salt and pepper. Press half of panko mixture firmly into each rack to form a crust on top of mustard.
  3. Roast racks at 425° until medium-rare, about 15 minutes. Remove from oven; let rest for 10 minutes. Cut racks into chops.
  4. While lamb is resting, heat butter in a large skillet over medium heat. Add shallots; cook until soft, 2 to 3 minutes.
  5. Add peas, snap peas and snow peas; cook just until tender-crisp, an additional 2 to 3 minutes. Add tarragon, parsley, salt, and pepper.

Source: American Lamb Board