Herb Crusted Rack of Lamb 


Served on the bone, this dish is very easy to cook and guaranteed to impress.

The French breadcrumbs can be prepared a few days in advance and kept in a sealed container in the fridge. Also, the first part of roasting the lamb and then coating with the herb crust can be done a few hours ahead, therefore leaving you only to finish just before serving.

Delicious served with seasonal vegetables, such as green beans, courgettes and grilled aubergine.



2 French-trimmed racks of lamb (each with 6-8 ribs)

(Plus 300g of lamb bones and off cuts chopped)

2 pinches of sea salt

2 pinches of freshly ground black pepper

2 tbsp olive oil

1 tbsp Dijon mustard

For the French breadcrumbs

80g white bread, dried (dry in the oven at 80°C for 2hrs)

2 garlic cloves, peeled & crushed

2 pinches of sea salt

2 pinches of freshly ground black pepper

Handful of fresh flat-leaf parsley

2 thyme sprigs, leaves picked & finely chopped

1 rosemary sprig, leaves picked and finely chopped

60ml extra virgin olive oil




Put the bread, garlic, salt and pepper into a food processor and blitz until a sandy texture is achieved. Add the parsley and chopped herbs, and pulse until you have a crumbly texture. Drizzle in the olive oil, mix briefly and then taste for seasoning.


Preheat the oven to 190°C/Gas mark 5. Season the racks of lamb with the salt and pepper. Brown the lamb bones over a high heat for about 8 minutes in an ovenproof frying pan, using half the olive oil. Set aside.

In another frying pan heat the other half of the olive oil over a medium heat. Add the racks, fat side down and lightly colour for 3-4 minutes, then turn onto the meat side and colour for 1 minute only. Place the racks on top of the browned bones and roast in the oven for 15 minutes. Transfer the racks to a warm plate and leave to rest.

Scatter the French breadcrumbs onto a tray. Brush the lamb all over with the Dijon mustard then coat generously with the breadcrumbs. Set aside until required.

To Finish and Serve

Place the lamb into a preheated oven at 190°C /Gas mark 5 and roast for 15 minutes. Leave to rest for 10 minutes then cut each rack into two and serve with seasonal vegetables.


A light sauce can be made by adding 300ml of water to the roasting pan of browned bones and simmer for 10 mins.