2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
2/3 cup Japanese-style (panko) bread crumbs
2/3 cup toasted almonds, ground
2 American Lamb racks, trimmed
1 egg white
1 tablespoon water
Servings: 8
1. In medium skillet, heat oil over medium heat; cook garlic with lemon pepper, cumin and salt. In small bowl, mix bread crumbs and almonds. Add to skillet and cook until light golden brown; set aside.
2. Place lamb, bone-side down, on rack in roasting pan.
3. In small bowl, beat together egg white and water, brush on top of lamb. Pat crumb mixture on each lamb rack.
4. Roast in 375ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Allow lamb to stand for 10 minutes before serving. Internal temperature will rise about 10 degrees.
2 cloves garlic, finely chopped
1/2 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
2/3 cup Japanese-style (panko) bread crumbs
2/3 cup toasted almonds, ground
2 American Lamb racks, trimmed
1 egg white
1 tablespoon water
Servings: 8
1. In medium skillet, heat oil over medium heat; cook garlic with lemon pepper, cumin and salt. In small bowl, mix bread crumbs and almonds. Add to skillet and cook until light golden brown; set aside.
2. Place lamb, bone-side down, on rack in roasting pan.
3. In small bowl, beat together egg white and water, brush on top of lamb. Pat crumb mixture on each lamb rack.
4. Roast in 375ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Allow lamb to stand for 10 minutes before serving. Internal temperature will rise about 10 degrees.
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