Herb-crusted rack of lamb

Brown the rack first, then mustard, then crumbs, so the crust sticks and the meat stays pink.

Serves

3 people

Prep

15 minutes

Cook

40 minutes

Buy the cut All recipes

From the shop

Start with a 1 kg lamb cutlet rack. It comes whole and uncut, so you cut the cutlets after it rests.

Rest the whole rack for 10 minutes before you cut it. Cut it straight away and the juice runs onto the board.

Ingredients

• 1 kg lamb cutlet rack
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 cup breadcrumbs
• Small handful of parsley, chopped
• 1 sprig rosemary, leaves chopped
• Salt and cracked black pepper

Method

1. Heat the oven to 200°C. Season the rack all over with salt and pepper.
2. Mix the breadcrumbs, parsley, rosemary and 1 tbsp of the oil in a bowl.
3. Heat the rest of the oil in an ovenproof frying pan over high heat. Brown the rack on the fat side and the ends, 4 minutes in total.
4. Take the pan off the heat. Brush the meat side with the mustard. Press the crumbs firmly onto the mustard.
5. Roast crumb side up for 20 to 25 minutes. For medium rare, a thermometer in the centre reads 54 to 58°C.
6. Cover the rack loosely with foil. Rest it for 10 minutes. Cut between the bones into cutlets.

Serve it

Serve with roast potatoes and green beans, or a pea and mint mash.