Mustard and Herb Crusted Rack of Lamb
Mustard and Herb Crusted Rack of Lamb



  • 200g white bread
  • 2 tbsp chopped parsley
  • 1 tsp each thyme and rosemary leaves
  • 1 chopped garlic clove
  • 4 tbsp oil
  • 100g butter
  • 2 tbsp mustard
  • 2 racks of lamb, French trimmed
  • Preheat the oven to 240C. Break the bread into pieces and add to a food processor to blitz to crumbs. Add the garlic and herbs and blitz again.
  • Heat the oil in a frying pan and add the butter. When foaming, season the lamb racks and cook skin-side down for 4 mins on each side. Remove from the pan and rest for 5 mins, then brush with the mustard and press the herb and breadcrumb mixture over the racks. Roast in the oven for 10 mins or to your liking, then rest for another 5 mins and slice to serve.
30 mins
4 serving

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