Herb-Crusted Rack of Lamb with Dijon and Panko

Pat racks of lamb completely dry with paper towels

Season all over generously with kosher salt and black pepper

Wrap in plastic and refrigerate uncovered for 2–4 h for dry brine (optional)

Place each rack in a large vacuum-seal bag or zip-top bag

Add 3 smashed garlic cloves, 3 rosemary sprigs, and 3 thyme sprigs to each bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 132°F (56°C)

Submerge sealed bags in water bath, ensuring racks are fully submerged

Cook for 2 h for perfect medium-rare throughout

About 30 min before lamb is done, prepare herb crust

In a medium bowl, combine panko breadcrumbs, chopped parsley, rosemary, thyme, minced garlic, Parmesan, and lemon zest

Drizzle in olive oil gradually while stirring until mixture resembles wet sand

Set aside

In a small bowl, mix Dijon mustard with whole grain mustard

When cook time is complete, remove racks from bags and pat completely dry

Place on a wire rack over a sheet tray

Refrigerate uncovered for 10–15 min to cool exterior

Preheat oven to 475°F (246°C) with rack in upper third

Heat a large cast iron skillet over high heat until smoking

Add high-smoke-point oil and swirl to coat

Sear lamb racks fat-side down first for 90 sec until golden

Sear each side (meat side) for 60 sec until browned

Remove from heat and add butter, basting briefly

Place seared racks on the wire rack, meat side up

Brush mustard mixture generously over the top and sides of each rack

Press herb-panko mixture firmly onto the mustard-coated surface

Pat gently to ensure good adhesion

Roast in preheated oven for 8–10 min until crust is golden brown and crispy

Watch carefully to prevent burning

Internal temperature should still be around 130°–132°F

Remove from oven and transfer to cutting board

Tent loosely with foil and rest for 8–10 min

Slice between the bones to create individual chops

Arrange on serving platter with bones pointing up for elegant presentation

Finish with flaky sea salt and fresh herb sprigs

Serve immediately