How to cook the perfect herb-crusted rack of lamb

A golden herb crust, tender lamb and very little fuss: a lovely supper for two, made with our 500g UK rack of lamb. Rosemary, thyme and lemon keep the flavour bright, while a thin layer of Dijon helps the crumbs stay put.

SERVES 2 • PREP 15 MINUTES • COOK APPROXIMATELY 25–35 MINUTES • REST 10 MINUTES

Times are a guide: the thickness of your rack and your oven affect the result. Use a food thermometer rather than relying on the clock.

INGREDIENTS

• 1 × 500g UK rack of lamb, fully defrosted if frozen
• 40g fresh breadcrumbs
• 1 tablespoon finely chopped flat-leaf parsley
• 1 teaspoon finely chopped rosemary leaves
• 1 teaspoon thyme leaves
• 1 small garlic clove, finely grated
• Finely grated zest of ½ lemon
• 1 tablespoon olive oil, divided
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper

You will also need an ovenproof frying pan or a roasting tray, tongs, a clean carving board and a food thermometer.

1. GET EVERYTHING READY

Heat the oven to 200°C / 180°C fan / gas 6. Mix the breadcrumbs, parsley, rosemary, thyme, garlic and lemon zest with half the olive oil and a little black pepper. The mixture should look lightly moistened, rather than wet. Prepare your side dishes now so the final few minutes can belong to the lamb.

2. BROWN THE LAMB

Pat the lamb dry with kitchen paper and season lightly. Heat the remaining oil in a frying pan over a medium-high heat. Sear the fat side for 3–4 minutes until golden, then turn with tongs to brown every other exposed meat surface, including the ends. Allow around 6–8 minutes altogether. Keep raw-meat utensils separate from those used for serving.

3. ADD THE HERB CRUST

Take the pan off the heat. Place the rack fat-side up in your ovenproof pan or roasting tray. Brush the browned upper surface with Dijon mustard, then press on the breadcrumb mixture in an even layer. Keep the crust on the meat rather than covering the bones. A thin, firmly pressed coating is easier to carve than a very thick one.

4. ROAST AND CHECK

Roast for approximately 18–25 minutes, beginning your temperature checks after 15 minutes. Insert a clean thermometer into the thickest meat without touching bone. Continue cooking as needed; a thicker rack can take longer. If the crumbs colour too quickly, cover the top loosely with foil.

For a thoroughly cooked result, reach 70°C in the centre and hold for 2 minutes, or use an equivalent safe time-and-temperature combination. The Food Standards Agency allows whole, intact lamb cuts to be served pink when every outside surface has been thoroughly seared; this does not apply to rolled, minced or mechanically tenderised meat. Follow the pack instructions. If you are unsure about the preparation or serving to someone more vulnerable to foodborne illness, cook thoroughly.

5. REST, THEN CARVE

Move the lamb to a clean board and rest for 10 minutes. Leave the crust uncovered or very loosely tented so trapped steam does not soften it. Cut neatly between the ribs with a sharp knife, holding the rack steady. Give each person a share of the cutlets and any golden crumbs left on the board.

MAKE A MEAL OF IT

Serve with buttery new potatoes and green beans, or a smooth potato purée and roasted carrots. Spoon any gravy or sauce around the lamb, rather than over the crisp crust. A little lemon at the table lifts the herbs beautifully.

A FEW SMALL THINGS THAT HELP

Dry the meat before searing, chop the herbs finely and press the crumbs on firmly. Most of all, check the lamb itself: a golden crust tells you about the breadcrumbs, not the temperature underneath.

ALLERGENS

The recipe contains wheat/gluten in the breadcrumbs and mustard in the Dijon. Check all ingredient labels for additional allergens. Use suitable alternatives where needed.

NUTRITION NOTE

The product listing gives typical reference values for the plain raw lamb. This recipe adds breadcrumbs, oil and mustard, so those values do not describe the finished dish.

SHOP THE LAMB

500g UK Rack of Lamb — £19.99
https://www.malpasfarmshop.co.uk/product-page/500g-uk-rack-of-lamb

FOOD SAFETY GUIDANCE

Food Standards Agency — Cooking your food
https://www.food.gov.uk/safety-hygiene/cooking-your-food

For illustration purposes only.