Herb Crusted Rack of Lamb

The trick here, is the baste, which not only adds flavour, it keeps the delicious crust stuck to the lamb


  • Racks of Thomas Farms lamb to make 2 x two-bone portions (one rack = 2 portions)
  • Herb seasoning – equal amounts of rosemary, thyme, sage, oregano, salt, pepper and Colman’s Dry Mustard
  • Baste – Dijon Mustard, honey and a touch of balsamic vinegar
  • Herb crust – fresh bread crumbs, finely chopped parsley, thyme, finely chopped zest of lemon and finely chopped garlic



Denude the lamb rack (trim all the fat off the bones) completely


Season with the herb and dry mustard mix


Sauté the herb-covered rack in a sauté pan with olive oil at high heat for 3 mins on each side to sear the herbs to the Lamb and remove from the heat and allow it to cool down


Once the rack of lamb reaches room temperature, the rack is then brushed with the baste mixture


The top of the rack of is then rolled and pressed into the crust mixture


The fully-coated Crusted Rack of Lamb is then placed on a sheet pan (crust side up) and roasted in the oven at 260°C for 8 minutes


Remove the cooked rack of lamb from the oven and let rest for 10 minutes


Cut into double chops – 2 x two-bone portions – and serve

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