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Instructions:

1. Preheat oven to 400°F (205°C).

2. Sear the Lamb:

Season lamb with salt & pepper. In a hot skillet with avocado oil, sear both sides of the lamb rack until browned. Add butter, mashed garlic, rosemary, and thyme. Baste the lamb with the melted butter and herbs for about 2–3 minutes.

3. Roast the Lamb:

Transfer the pan to the oven and roast for 10 minutes.

4. Make the Herb Crust:

In a food processor, blend panko, Parmigiano Reggiano, rosemary, thyme, garlic powder, onion powder, salt, pepper, mustard, and EVOO until it becomes a coarse, wet crumb mixture.

5. Crust & Finish Cooking:

Remove lamb from oven and brush with a thin layer of stone ground mustard. Pat the herb crust onto the top of the lamb rack. Return to the oven and roast for an additional 15 minutes. Until it reads 155 Fahrenheit.

6. Rest & Serve:

Let the lamb rest for 10 minutes, then slice into individual chops (lamb lollipops) and served.

🍷 Pro Tip: Pairs beautifully with a bold red wine like Cabernet Sauvignon or Syrah.