Lamb racks et al.


2016-06-12 19.44.55

This is a proper romantic dinner, and not too cumbersome to make.

The inspiration for this dinner stems from this recipe, the lamb crust in there, to be precise. The rest of the dinner is there to echo some of the flavours from the crust. The potatoes are there because potatoes are awesome.

Herb-crusted rack of lamb

  • Servings: 2
  • Difficulty: a little effort
  • Print


  • 8-bone rack of lamb, well trimmed
  • 30g fresh white breadcrumbs
  • 2 tbsp roughly chopped parsley
  • 2 tbsp dry oregano
  • zest 1 lemon
  • 25g grated Parmesan
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard


  • Heat oven to 200˚C. Mix the breadcrumbs, oregano, zest, and Parmesan with 1 tbsp of the oil and some seasoning.
  • Heat the remaining oil in a frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard.
  • Pack over the herb crust, drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest while you assemble the salad.

I baked the potatoes in goose fat with a sprinkling of oregano. I dressed the cooked beans with a vinagrette made of lemon juice, olive oil, salt, and Dijon mustard.

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