Friday, January 13, 2012

Rack of Lamb with a Herby Crust

I love lamb, me.  Luckily, so does The Hubs (otherwise he'd starve).  To be honest I like my lamb pink, juicy and very tender - my idea of hell is grey, stringy overcooked lamb and... I can't stand lamb shanks.  I know they're uber-fashionable and very hearty but I just can't take to them at all myself.    A rack of lamb is the perfect cut of meat for me - the bones add flavour to the rack as it roasts and you end up with perfect little pink chops with a crunchy herby crust quicker than a takeaway would arrive.

When you're buying your rack of lamb, make sure you ask your butcher to trim the bones really well - they should be completely clean of meat otherwise they'll catch and burn in the oven - not exactly what you're looking for!  This is very easy to make - make your herby crust & have it ready, sear the meat on the hob, smear it with mustard, sprinkle on the crust and throw it into the oven.  Simples.

Rack of Lamb with a Herby Crust

1 rack of Lamb, well trimmed
Salt & Pepper
70g Breadcrumbs
15g Butter, melted
2 tbsp Flat Parsley, finely chopped
1 tsp Rosemary, finely chopped
1 tsp Thyme, finely chopped
1 tsp Mint, finely chopped
2 tbsp French Mustard (either smooth or grainy)

Preheat your oven to 200c/Gas Mark 6.

Melt the butter and then add it to the herbs and breadcrumbs in a bowl.  Mix well and set aside

Heat a large frying pan on the hob, season the lamb with salt and pepper and sear for a minute on both sides until browned.

Place the lamb in a roasting tray and cover evenly with the mustard.

Now sprinkle with the herby breadcrumbs, pressing well into the mustard, which acts as a glue to to hold them to the meat.

Roast for 20 minutes (based on a 1.2kg joint) and allow to rest for 10 minutes before carving.  Sprinkle the toasted breadcrumbs that fell off during cooking, over the meat for added texture.


  1. Oooh delicioso!

    My hogs do like a bit of lamb. Sunday din dins it is!

  2. I will have to try this next weekend :D