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Herb-crusted Roast Rack of Lamb
This springtime roast has so much flavour thanks to a punchy herb crust. We've used thyme, chives and parsley, but you can use any herbs you like
- 1 1/2 tbsp Dijon mustard
- 25g unsalted butter
- 6 tbsp fresh white breadcrumbs
- 2 x 6-bone racks of lamb
- 4 tbsp chopped fresh herbs, (we used thyme, chives and flat-leaf parsley)
- Steamed green vegetables, to serve
How to Cook
- Mix together the mustard, breadcrumbs, herbs and butter in a small bowl. Season lightly with salt and freshly ground black pepper. Put the lamb racks on a board and spread the breadcrumb mixture in a thin layer onto the skin of each, pressing down firmly.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the racks of lamb, coated-side up, in a roasting tin. Roast in the oven for 25-35 mins for rare or 30-40 mins for medium. Cover the racks loosly with foil after 20 mins to prevent the herb crust from over-browning.
- Remove the roasting tin from the oven and leave covered in a warm place to rest for 10 mins. Carve the racks into cutlets and serve with steamed green veg and pan gravy
For a delicious gravy, stir 4 tbsp redcurrant jelly into the roasting pan juices and heat until the jelly has dissolved. Gradually stir in 300ml red wine or stock, and simmer until reduced by one third.
(3 cutlets): 401 cals, 34.79 fat, 17.3g saturates, 0.5g sugars, 0.67g salt