Herb-Crusted Rack of Lamb
An elegant rack of lamb with a fragrant herb and mustard crust. Quick enough for a weeknight, fancy enough for a dinner party.
Ingredients
- 1 full rack of lamb (12 bones), French trimmed
- 2 tbsp Dijon mustard
- 50g fresh breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh mint
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and pepper
Preheat the oven to 220°C (200°C fan). Season the lamb rack with salt and pepper.
Sear the lamb in a hot ovenproof pan with olive oil for 2-3 minutes per side until golden brown.
Mix the breadcrumbs, parsley, rosemary, mint, garlic and a drizzle of olive oil.
Brush the fat side of the lamb with mustard, then press the herb crust onto it firmly.
Roast for 12-15 minutes for medium-rare (internal temperature 52°C). Rest for 8 minutes before slicing into cutlets.
Serving suggestion
Serve with a red wine jus, roasted new potatoes and a simple watercress salad. Perfect for Easter or a special occasion.
Wine pairing
A fine Bordeaux or a New Zealand Pinot Noir complements the lamb beautifully.
Key Facts
- Prep Time
- 1h 0m
- Cook Time
- 2h 0m
- Servings
- 2
- Difficulty
- Medium