We think every celebrity chef has a winning recipe for breaded rack of lamb. Our favorite is made with basil. We also picked adopted a tip from Jessica Gavin who recommends browning the Panko crumbs before breading the meat. This allows you to remove the rack from the oven when the meat is cooked perfectly - without being tempted to leave it too long to get a nicer color on the breading. After all, the lamb is the star! Serve alone or with an herbaceous gremolata.

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Ingredients:

• 2-pound rack of lamb, frenched
• 1 Tbs salt
• 1 tsp pepper
• 1 cup Panko crumbs
• ¼ cup Parmesan cheese
• ¼ cup fresh basil
• 1 Tbs Dijon mustard

Instructions:

• Preheat the oven to 375°F. 
• Trim excess fat off of the rack of lamb as desired. If you are leaving a fat cap on the back side of the bones, score that fat layer by cutting a grid shaped pattern through the fat without piercing the meat. This will help the fat crisp in the oven.
• Season the trimmed rack with salt and pepper.
• Combine Panko crumbs, Parmesan cheese, and basil in a food processor. Pulse for 40 seconds or until evenly chopped and combined.
• Spread Panko mixture on a baking sheet and bake in the preheated oven for 5-7 minutes until it just begins to turn golden. (It has to go back in the oven, so do not over-cook.) Remove from the oven and set aside.
• Increase the oven temperature to 450°F.
• Place the rack in a cast iron skillet or roasting pan. (If you use a baking sheet, cover it with foil to prevent staining.)
• Roast the rack in the hot oven for ten minutes.
• Reduce oven heat to 375°F. 
• Remove the rack from the oven and take it from the skillet or roasting pan. You can place the rack on a plate or on a clean portion of the baking sheet with the Panko crumbs. Using a pastry brush, coat the back and bottom of the rack with Dijon mustard. Press the back and bottom of the rack into the toasted Panko crumbs to apply an even coat. 
• Return the rack to the cast iron skillet. Insert an oven-proof thermometer through the side of the rack, keeping the thermometer in the center of the eye and not touching a bone. Return the rack to the medium oven. Cook for approximately 5 minutes until the temperature reaches 135°F for rare, or 145°F for medium.
• This dish can be served with a wine reduction, pan sauce, or parsley/basil gremolata, but it stands up well alone.