Parmesan Crusted Rack of Lamb
- By Tom Jackson
- Nov 4, 2016
With the holiday season approaching, a lot of folks are reaching for lamb for a special dinner or gathering. This recipe has the rack lamb coated in a savory marinade and packed with bread crumbs and parmesan, for a fried-like texture on the surface. The flavors are fantastic, and the presentation is beautiful!
Parmesan Crusted Rack of Lamb Recipe
- 2 racks of lamb
- 2 (16 fl oz) bottles Smoke on Wheels BBQ Marinade
- Oakridge BBQ Santa Maria Seasoning
- 1 cup panko
- 1 cup finely grated parmesan
- 2 tbsp fresh thyme leaves
- 1 tsp salt
Trim the silver skin from the outside of the meat. Remove the membrane from the backside of the ribs. Place the lamb in a zip top bag with the Smoke on Wheels BBQ Marinade. Marinate for 60-90 minutes at room temperature.
Preheat your Yoder Smokers YS640 pellet grill to 425°F.
Remove the racks of lamb from the marinade. Don’t discard the marinade yet. Pat the lamb mostly dry with paper towels. Season with Oakridge BBQ Santa Maria Seasoning. Let the rub set up for a few minutes. Meanwhile, combine the panko, parmesan, thyme leaves and salt in a bowl or small casserole dish. Mix together by hand.
Holding on top the exposed rib bone, dip the lamb back in the marinade then place on top of the panko mixture. Press the mixture onto all surfaces of the meat. Dip the lamb in the marinade again, and again coat the outside with the panko mixture. Repeat with the other rack.
Place the racks of lamb on the second shelf of the grill and cook until an instant read thermometer inserted into the thickest part of the meat reads 120°F-125°F (medium rare). Remove from the cooker and rest the meat for five minutes before slicing. Slice between each bone to serve individual lamb chops.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
First things first. The rack of lamb has some pretty impressive silver skin. That stuff won’t break down during the cooking process and isn’t fun to chew on. Using a paring knife, slice just under the layer of shiny white/silver skin and remove it, taking as little of the meat with it as possible.
Next we begin the tenderizing and seasoning process with a savory marinade from Smoke on Wheels.
A little garlic and black pepper centric rub from Oakridge BBQ, then a dip back in the marinade. The marinade is what is going to bind the breadcrumb and parmesan mixture to the rack of lamb.
Onto the grill until it’s cooked medium-rare.