Rack of Lamb in Parsley Crust

The crunchy crust on this provides the perfect accompaniment to the succulent lamb

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Preparation time: 15 minutes

Cooking time: 25 to 30 minutes

Serves: 4


2 x 6 bone lamb racks (2 x 400 g)
Salt and pepper
2 teaspoons olive oil
4 tablespoon fresh breadcrumbs
2 cloves garlic, crushed
Small bunch flat-leaf parsley, finely chopped
3 tablespoons Dijon mustard
½ teaspoon herbes de Provence


Take the lamb out of the fridge at least 30 minutes in advance. Season.

Preheat the oven to Gas Mark 6/200°C.

Heat the oil in a large non-stick frying pan. Add the racks, fat-side down and sear quickly on both sides until lightly browned. Leave until cool enough to handle.

Meanwhile, mix the breadcrumbs with the garlic and parsley.

Mix the mustard with the herbes de Provence.

Smear the racks of lamb with the mustard mixture then press the breadcrumbs on firmly so that the meat is entirely covered.

Roast for 30-40 minutes, to suit your preference.

Cover the dish with foil and allow to rest for 5 minutes. Slice the racks between the bones and serve immediately.

Tip: You can replace the parsley (all or part) with a choice of other fresh herbs: tarragon, basil, chives or sage.

Recipes and images courtesy of

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