Ingredients

• 1 cup panko bread crumbs
• 0.25 cups Italian parsley leaves
• 3 tablespoons olive oil , divided
• 4 cloves garlic
• 2 tablespoons fresh mint leaves
• 1 tablespoon fresh rosemary leaves
• 0.75 teaspoons kosher salt , divided
• 0.5 teaspoons lemon zest
• 2 , 1 pound
• 0.25 teaspoons ground black pepper
• 3 tablespoons Dijon mustard

Instructions

1. 1 Gather ingredients.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
3. 3 Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
4. 4 Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt.
5. 5 Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
6. 6 Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere.
7. 7 Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
8. 8 Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Nutrition per serving