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Rack of Lamb with a Parsley Crust Rack of Lamb with a Parsley Crust

Rack of Lamb with a Parsley Crust

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A rack of lamb provides a wonderful alternative to a roast, and it cooks much more quickly!

Preparation: 15 mins 
Cooking: 30 mins

Ingredients to serve 4

  • 2 x 6 bone lamb racks (2 x 400g), well trimmed
  • 1 large slice of bread
  • 5-6 sprigs of parsley
  • 3 cloves garlic
  • 3 tbsp Dijon-style mustard
  • 1 tbsp white wine
  • 1 tsp Herbes de Provence
  • 2 tbsp olive oil
  • Salt and pepper
  • Take the meat out of the fridge at least 30 minutes in advance.
  • Preheat the oven to180°C, Gas Mark 4 (350°F).
  • Heat a little oil in a frying pan and sear the racks quickly on all sides. Place the racks in a roasting tin, season and roast for 10 minutes in the oven.
  • Meanwhile, toast the slice of bread and break it into pieces. Place in the blender and add the cloves of garlic and parsley. Blend until you have a coarse but even breadcrumb mixture.
  • Mix the mustard with the white wine and Herbes de Provence.
  • Take the lamb out of the oven and turn down the heat a little -170°C, Gas Mark 3 (325°F). Smear the racks of lamb with the mustard-based mixture then press on the breadcrumbs so that the meat is entirely covered. Cook for a further 15 to 20 minutes in the oven, depending on how you like your lamb cooked.
  • Cover the dish with tinfoil 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.

Recommend this recipe