Parmesan Crusted Rack of Lamb

Parmesan Crusted Rack of Lamb

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!

Remove the Silver Skin

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.

Tenderize and Season with a Savory Marinade

Next we begin the tenderizing and seasoning process with a savory marinade from Smoke on Wheels.

Rub with a little Garlic and Black Pepper Centric Rub from Oakridge BBQ

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.

Breading the Parmesan Crusted Rack of Lamb

Grill Until Medium Rare

Onto the grill until it’s cooked medium-rare.

The Finished Parmesan Crusted Rack of Lamb

Parmesan Crusted Rack of Lamb



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 425ºF.

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 120ºF-125ºF (medium rare). Remove from the cooker and rest the meat for five minutes before slicing. Slice between each bone to serve individual lamb chops.

The flavors are fantastic, and the presentation is beautiful!

I agree to have my personal information transferred to MailChimp ( more information )
Chef Tom and our team spend hours in our Teaching Kitchen developing and proving new recipes so you know that when you're cooking something from us, it will be great. Sign-up here to get our best recipes, barbecue product overviews and offers straight to your inbox weekly.
We hate spam. Your email address will not be sold or shared with anyone else.
Yoder Smokers YS640 Pellet Grill

Leave a Reply