Mustard and Herb Crumbed Rack of Lamb


Herb and Mustard Crumb

2 cups breadcrumbs

1 handful parsley -chopped

1 handful fresh rosemary -finely chopped

1 handful mint leaves - chopped

2 tbsp Dijon mustard

1 tbsp salt

1 tbsp black pepper


2-3 lamb racks

50g butter - for searing


  1. Let lamb racks get to room temperature then remove any silver skin from the top.
  2. Season with salt and pepper before adding 1 tablespoon of Dijon mustard to the top of the rack, spreading evenly.
  3. Add your breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt and cracked pepper.
  4. Dip the top of the rack covered in Dijon mustard into the crumb making sure that there is a nice thick crust.
  5. Do this with every lamb rack that you're going to be eating before cooking.

Cooking Method

  1. Heat your oven to 200°C
  2. Roast the lamb rack in oven for 10-15 minutes.
  3. Heat a cast iron or fry pan on high with 50g of unsalted butter, until the butter turns golden brown.
  4. Remove your lamb rack from the oven and sear each side in the pan or skillet for 1 minute.
  5. Remove the lamb rack from the pan, rest for 5 minutes, and then slice.
  6. Serve alongside your favourite sides.