Panko Crusted Rack of Lamb
Ingredients
- 4 ounces creamy goat cheese, such as Montrachet
- 1 1/4 cups panko (Japanese bread flakes)
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- 2 teaspoons minced fresh thyme leaves
- Fleur de sel or sea salt and freshly ground black pepper
- Good olive oil
- 2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes)
- 3 tablespoons good Dijon mustard
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