Serving up a herb crusted rack of lamb at your next dinner party or Sunday lunch gathering will look super impressive, but creating that crunchy and herby crust is actually much easier than it looks – although you don’t have to tell your guests that. With this simple recipe you’ll use chopped herbs, garlic and pine nuts combined with oil and bread crumbs in a food processor to create a crust that tastes absolutely delicious when it’s cooked with the lamb. Using Dijon mustard as an adhesive for the herby crust also gives the meat another depth of flavour too. This recipe is ready in just under an hour, so it’s a great no fuss one to try when you want something amazing to serve up that doesn’t take hours. Serve it with new potatoes and vegetables for a great spring time treat.
- 1 rack of lamb
- 1tbsp Dijon mustard
- For the crust
- 30g (1oz) white bread
- 2tbsp chopped herbs, such as mint and basil
- 1 garlic clove, crushed
- 1tbsp toasted pine nuts
- 1tbsp olive oil
To make this lamb recipe, heat the oven to 200°C or Gas Mark 6. Put the rack of lamb in a roasting tin, season well and spread the mustard over the fatty side.
Pop the bread into a food processor and whizz to make crumbs. Add the chopped herbs, garlic and pine nuts and blitz again to finely chop. Add the oil and blend to combine.
Press the herb crust firmly over the mustard-smothered fat of the lamb.
Cook for 20-24 mins for medium rare meat and 25-28 mins for medium to well done. Leave to rest for 10 mins before cutting into individual cutlets to serve. The lamb goes well with new potatoes and a medley of vegetables.