3 In French Inspired/ Meals

Rack of Lamb with Panko Pumpkin Seed Crust

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Rack of Lamb with Panko Pumpkin Seed Crust

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  • Author: Carrie Pacini
  • Category: French Inspired


I was having one of those days. You know the kind of day that you leave your list at home, forgot you had an appointment, and missed a few important calls.

But I did remember the rack of lamb. And because I was super lazy and didn’t want to go back to the store I came up with a Panko/Pumpkin seed mixture as a crust for the lamb.

Little did I know how well pumpkin seeds would go with lamb, it was a delightful surprise after a really foggy day.

Servings 2



1 Rack of Lamb
1 Cup of Panko
1/2 Cup of Pumpkin Seeds
Salt & Pepper to your taste
1 Tablespoon Butter
1 Tablespoon Olive Oil


1. First preheat the oven to 400 degrees

2. Next, mix the panko with the pumpkin seeds

3. Heat the oil over medium heat with 1 tablespoon of butter and 1 tablespoon of olive oil

4. Season the lamb with salt & pepper

5. Next firmly press the panko and pumpkin seed mix evenly around the rack

bread crumbs pumpkin seed lamb

6. Now put the lamb in the pan to sear and quickly brown the surface on both sides

rack of lamb pan

7. After both sides are seared finish off in the oven for 10 to 12 minutes

rack of lamb

8. Take out of the oven and let rest for 5 minutes and then you are ready to serve!

How to Slice a Rack of Lamb

1. After the rack of lamb has cooked and rested, flip it over exposing the bones.

2. Now, look for the gap in-between the bones.

3. Next, take the meatless end of the bones and hold it perpendicular to your cutting board.

4. Place your knife in-between the first few bones at either end and cut along the bone rather than the meat.

cutting lamb

5. By following the bones, rather than the meat, your knife will run easily between the joints.

6. Once your knife passes through the joint, follow through to the round of the meat (the eye) and continue with the steps above to slice up the rest of the rack.


You may find a bone that is completely without meat. This is common so not to worry.


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  • Reply
    Carlie Fairchild
    May 20, 2010 at 8:44 am

    What kind of wine might I serve with this? I never now if I should go white or red with lamb. P.S. Looks delicious.

  • Reply
    Carrie Pacini
    May 20, 2010 at 10:39 am

    For reds I have always enjoyed a handful of styles like Pinto Noir, old-world Syrahs from Northern Rhone, or a red Bordeaux.

    I am also a big fan of white with lamb and really enjoy a white Burgundy especially Puligny-Montrachet.

  • Reply
    May 20, 2010 at 11:02 am

    I can’t wait to make this. I had no idea lamb was so easy to prepare!

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