Herb Crusted Rack of Lamb

    1 hour

    Inspired by Gordon Ramsay's recipe with a few tweaks of my own. Mustard coated lamb is baked in herbed breadcrumbs.


    Queensland, Australia
    8 people made this

    Serves: 2 

    • 2 large racks of lamb cut in half with 3 bones each portion
    • 1 cup of breadcrumbs (use fresh or packet)
    • 100g grated parmesan
    • 1 sprig parsley
    • 1 sprig thyme
    • 1 sprig rosemary
    • 1 sprig coriander
    • 2 tablespoon English mustard

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat the oven to 200 degrees C.
    2. Score the lamb fat and season the meat with salt and pepper before sealing it in hot olive oil on all sides, then bake in the oven at 200c for 7 to 8 minutes.
    3. While that bakes, place all the herbs, parmesan and garlic in a mortar and pestle and grind to a thick paste, then combine with the crumbs - set aside.
    4. Remove the lamb from the oven and brush with the mustard before dipping into the herb crumb mix and covering the joint - it is also an idea to cover the bones with foil to prevent charring.
    5. Return the meat to the oven for a further 20 minutes before removing it to rest.
    6. Serve!

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