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Bookmark Recipe

Roast Rack of Lamb with Herb Crust

Really delicious. You can vary the herbs and use your favourites

4 people
45 min
Nutrition per serving
  • kcal
    578kcal
  • protein
    42g
  • iron
    4mg
  • carbs
    45g

Ingredients

    • 1 rack of lamb, well trimmed
    • Salt and black pepper
    • 4 tablesp. parsley, chopped
    • 1 teasp. thyme, chopped
    • 75g breadcrumbs
    • Knob of butter, melted
    • 1 tablesp. good quality mustard

Main

    • 1 rack of lamb, well trimmed
    • Salt and black pepper
    • 4 tablesp. parsley, chopped
    • 1 teasp. thyme, chopped
    • 75g breadcrumbs
    • Knob of butter, melted
    • 1 tablesp. good quality mustard

Method

Preheat oven to 200°C (400°F) Gas Mark 6.   

Season the lamb with salt and pepper.  Place in the preheated oven for ten minutes. 

Meanwhile make up the topping - combine the herbs, breadcrumbs, seasoning and butter and mix well. 

After 10 minutes remove the lamb from the oven.  Spread the mustard over the top of the lamb.  Spoon on the herb and breadcrumb mixture and press well onto the lamb. 

Place it back in the oven and roast for another 25 minutes.  Allow to sit for 5-10 minutes before carving into single cutlets.

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Method

Preheat oven to 200°C (400°F) Gas Mark 6.   

Season the lamb with salt and pepper.  Place in the preheated oven for ten minutes. 

Meanwhile make up the topping - combine the herbs, breadcrumbs, seasoning and butter and mix well. 

After 10 minutes remove the lamb from the oven.  Spread the mustard over the top of the lamb.  Spoon on the herb and breadcrumb mixture and press well onto the lamb. 

Place it back in the oven and roast for another 25 minutes.  Allow to sit for 5-10 minutes before carving into single cutlets.

Serving Suggestions

Delicious served with a baked potato and salad or roasted vegetables -  simply toss some chopped peppers, courgettes, tomatoes and red onions in a little olive oil.  Season with salt and pepper and roast in the oven at the same time as the lamb