We don’t get up to the bay area enough, but when we do it’s always amazing. On this trip we went to Point Reyes, ate ALL the cheese, wandered along the cliffs at the lighthouse, and went to the beach. The weather was drizzly and cloudy and so we had an almost private tour of Point Reyes area, which, having never been there before, is apparently a once in a lifetime occurrence. Fantasizing about a life in California without neighbors breathing down your neck at every turn, we returned to the bustling Silicon Valley to make a Friends-Christmas dinner. (Friendsgiving as a word works a lot better… lol).
And this is what we came up with- a Lamb Rib Roast with Herbed Panko Crust. This was paired with a vegetarian mushroom risotto and one of my favorite salads from the blog to date- Pear Salad with Blue Cheese.
(Of course we used Point Reyes Blue Cheese that we had snagged from the cheese shop earlier). The lamb roast is incredibly easy to make, and you could easily adapt the crust using your favorite ingredients. I absolutely love rosemary, but I find that it can be really overpowering in certain applications, but works amazingly well in a dish like this. Lamb has a strong enough flavor that you taste the meat and it is only enhanced, not taken over by, the herb crust.
I definitely recommend using a meat thermometer to make this dish. I have a thermometer that I leave in throughout the entire cooking process and it will alarm at me when the roast is done. That way I never have to worry about over-cooking the meat by accident. Pop the roast out of the oven after approximately 20 minutes of cooking (one of the fastest roasts you’ll ever make!) and let it rest for about 10 minutes before slicing.
We estimated 2 ribs per person which was plently for our group, but if you have a hungry crowd, you might want to estimate 3 ribs.Hope everyone is having fun getting ready for Christmas and New Year!
Lamb Rib Roast with Herbed Panko Crust
- 1 Frenched rack of lamb 8 ribs
- 2 tablespoons dijon mustard
- 3 garlic cloves minced
- 1 tablespoon minced rosemary
- 1 tablespoon minced chives
- 2 teaspoons minced thyme
- 1/2 cup panko
- Salt and pepper
- Preheat the oven to 450 degrees.
- In a small bowl, combine mustard, garlic, salt and pepper.
- In a separate bowl combine the panko and herbs.
- Season the lamb all over with salt and pepper.
- Next, rub the meat all over with the mustard.
- Press the panko/herb mixture to the lamb, using the mustard to help it adhere.
- Insert a meat thermometer into the thickest part of the roast.
- Place the roast on a lined cookie sheet/baking tray.
- Bake for 20 minutes or until themometer reads 130 degrees.
- Let meat rest for 10 minutes before slicing to serve.