Rosemary-Crusted Rack of Lamb

1 cup panko bread crumbs

1 tablespoon freshly minced rosemary

2 tablespoons freshly minced parsley

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil, divided

1 (8-rib) Frenched* rack of lamb (about 1 1/2 pounds)

Additional salt and pepper to taste

1 pound red potatoes, cut into 1/2-inch wedges

2 squash or zucchini, cut into 1/2-inch wedges

Preheat oven to 350 F. Combine the panko bread crumbs, fresh herbs, Dijon mustard, salt, pepper and 1 tablespoon of the olive oil to make a dense crust. Set aside.

Trim all but a thin layer of fat from the lamb. Score the remaining fat with a sharp knife, and pat dry. Rub the meat all over with salt and pepper.

Place the oval baker on the stovetop over medium-high heat for 3 minutes. Add 2 tablespoons of the olive oil and brown the lamb on all sides, about 10 minutes. Transfer to a baking dish or large plate.

Add the vegetables to the hot baker. Cook 10 minutes, stirring occasionally. Meanwhile, pack the lamb with the crust on all sides.

Place the lamb on top of the vegetables in the baking dish. Transfer to the oven and bake about 15 minutes, or until the internal temperature reaches 120 F. Remove from the oven and place on a cutting board; loosely cover with foil and let rest for 10 minutes.

Bring the lamb out whole to the table for a dramatic presentation, and carve into chops tableside.

*Typically you will buy a rack of lamb already Frenched, or cut so that the rib bones are exposed. You can also ask your butcher to do this for you.