- 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
Roast Rack of Lamb with Herb Crust
4 people
45 min
Nutrition per serving
-
kcal578kcal
-
protein42g
-
iron4mg
-
carbs45g
Ingredients
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
Copy TextPreheat 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.
The Quality Mark & You
Learn MoreMethod
Copy TextPreheat 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
