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Bookmark Recipe

Roast Rack of Lamb with Mustard and Herb Topping

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

3-4 people
45 min
Nutrition per serving
  • kcal
    578kcal
  • protein
    42g
  • iron
    4mg
  • carbs
    45g

Ingredients

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

Main

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

Method

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

Season the lamb with salt and pepper. Heat the oil in a pan and brown the lamb for a couple of minutes until golden. Leave to cool.

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

When the lamb has cooled, spread the mustard over the top and spoon on the herb and breadcrumb mixture. Press well onto the lamb.

Place in the preheated oven and roast for 25 minutes. At this stage the lamb will be medium rare. Allow to sit in a warm place for 5-10 minutes before serving.

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Method

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

Season the lamb with salt and pepper. Heat the oil in a pan and brown the lamb for a couple of minutes until golden. Leave to cool.

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

When the lamb has cooled, spread the mustard over the top and spoon on the herb and breadcrumb mixture. Press well onto the lamb.

Place in the preheated oven and roast for 25 minutes. At this stage the lamb will be medium rare. Allow to sit in a warm place for 5-10 minutes before serving.

Serving Suggestions

Delicious with roast potatoes and roast vegetables.