Lamb is always a favorite, but having never made it at home, it was time to give it a go. Naturally, I turned to Ina with excitement. That’s when the gentleman took over the cooking. An excellent chef, he declared the recipe “too simple” which for me is an excellent sign of a first home pass with lamb shanks. Complicated lamb recipe (not this one) coming soon to a blog near you…
Ina’s Panko Crusted Lamb Shanks
- 1.25 c. panko
- 3 cloves of garlic, minced
- 1 T. rosemary, minced
- 2 tsp. thyme, minced
- Fleur de sel and pepper
- Olive oil
- 2 racks of lamb (1.5 pounds)
- 3 T. Dijon
- Remove lamb from refrigerator 30 minutes before cooking.
- Preheat oven to 450F.
- Combine panko, garlic, rosemary, thyme, 1 tsp. fleur de sel, and a scrunch of pepper. Drizzle with olive oil to moisten crumbs mixture.
- Place the lamb fat side up on a baking sheet lined with aluminum foil.
- Sprinkle with fleur de sel and pepper. Roast for 12 minutes.
- Remove from oven and spread mustard all over lamb.
- Press crumb mixture into the mustard.
- Roast lamb for 12-18 minutes until crumbs are brown and meat is 125F.
- Cover with foil and rest for 8 minutes before serving.