This is my all-time favorite recipe on the allrecipes site. It is perfection. Growing up in the US, I never really ate lamb outside of Greek and Middle Eastern food. While in Japan, I had to make Xmas dinner for an Aussie mate and of course there are no turkeys or hams or beef roasts or even ovens large enough to accomodate them, so I decided to cook lamb for the first time in my life. This was so delicious we couldn't even stop to talk to each other. I've made it in both Japan and the US, and in Japan they have only panko bread crumbs and I definitely prefer panko. I reduced the salt by half. The rack also takes longer to cook than stated, so be sure to use a thermometer and watch closely. It can rise in temperature pretty suddenly. I have tried the coating with pork and steaks also. It's best not to use too lean cuts of meat though, because then the coating overpowers the meat. This pairs well with "Onions Baked with Rosemary and Cream" from this site. Once again, the most delicious thing on this site!!
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