A plate with a rack of lamb, grilled vegetables, and sauce in front of bottles of gluten-free soy sauce and Kikkoman mirin on a wooden surface.

Chili Crusted Rack of Lamb

Serves 4
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

1 rack of lamb, frenched if desired
Salt and pepper

Marinade:
1 cup Kikkoman® Gluten-Free Tamari Soy Sauce
1 cup Kikkoman® Kotteri Mirin
4 cloves garlic, crushed
1-inch piece of ginger, sliced thinly
2 cups Kikkoman® Panko Japanese Style Bread Crumbs
1 tablespoon chili oil
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground white pepper
½ teaspoon ground coriander seed
Scant ½ teaspoon ground cumin
Pinch salt
Vegetable oil
2 tablespoons mayonnaise

Optional garnishes:
Steamed rice, charred cabbage, blistered sugar snap peas for serving
Chili threads for garnish

Directions

  1. Season lamb lightly with salt and pepper and place in a large zip top bag. Pour in the tamari and mirin, then add garlic and ginger. Squeeze the air out of the bag so the liquid covers the meat and marinate for 30 to 60 minutes in the refrigerator.  
  2. While lamb is marinating, prepare the panko crust. Place bread crumbs in a food processor with the chili oil, spices and a pinch of salt. Pulse 2 to 3 times to distribute the oil evenly and lightly crush the bread crumbs (pulse until bread crumbs are a light orange-red color – don’t process too finely). Set aside on a flat tray. 
  3. Heat a large skillet over medium heat. Remove the lamb from the marinade and pat dry. Add a drizzle of cooking oil to the pan and sear the lamb on both sides until deep brown (the mirin can cause it to burn in spots so watch the heat of the pan). 
  4. Preheat the oven to 375°F. 
  5. Let the lamb rack rest and cool for 7 to 10 minutes, then spread the mayonnaise evenly over all sides. Place the rack bone-side-up on the tray with the panko mixture, press bread crumbs firmly into the lamb to make it adhere to the mayonnaise and coat the lamb evenly. 
  6. Place bone-side-down on a baking sheet and place in the oven. Cook until lamb reaches 125°F on a meat thermometer for rare, 135°F for medium-rare; let rest for 5 to 7 minutes. 
  7. While lamb is resting, arrange steamed rice, charred cabbage wedge and blistered sugar snap peas on a plate. Slice lamb into 2 bone chop portions and plate on top. Garnish with chili threads if desired and serve immediately. 

Recipe created in partnership with Chef Adrienne Cheatham 

TAGGED IN:

Beef & Lamb (53)Entrees (268)Oven (108)Kitchen Cabinet (61)Soy Sauces (156)
What did you think?

Products in Recipe

A 2-quart plastic bottle of Kikkoman All-Purpose Tamari Soy Sauce with a red cap, labeled gluten-free.

Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce

A 2-quart plastic bottle of Kikkoman Kotteri Mirin, a sweet mirin-style cooking seasoning, with a yellow label and red cap.

Kotteri Mirin®

A 25 lb bag of Kikkoman Panko Japanese style untoasted bread crumbs in white packaging with blue and yellow labeling.

Panko Japanese Style Untoasted Bread Crumbs

Here’s a few more options

View all Recipes

A plated dish of colorful sashimi garnished with herbs, sesame seeds, and sauce, next to a set of silverware on a black napkin atop a gray textured surface.
5
20 min

Grapefruit Ponzu Crudo
A jug of Kikkoman Sriracha sauce, a Bloody Mary cocktail with garnishes, and a jug of Kikkoman soy sauce are displayed on a wooden surface.
3 min

Lacto-Fermented Bloody Mary Cocktail
A plated dish features a grilled onigiri, a nest of crispy noodles, a small mound of shredded meat, a green shiso leaf, and a small red garnish, all arranged on a white plate.

Tori Bento