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Rack of Lamb in a Parsley Crust Rack of Lamb in a Parsley Crust

Rack of Lamb in a Parsley Crust

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The rack is one of the most popular joints of Lamb available, and for good reason – it’s easily the most impressive joint to cook and serve. But it’s not all about the looks, it’s delicious too, with melt-in-the-mouth texture and tasty crust to match. Don’t believe us? Try it and see!

Preparation: 15 mins 
Cooking: 30 mins

Serves 4

2 x 6 bone lamb racks (2 x 400g)

1 large slice of bread (60g)

5 to 6 sprigs of parsley

3 cloves garlic

3 tablespoons Dijon mustard

1 tablespoon white wine

1 teaspoon Herbes de Provence

2 tablespoons olive oil

salt and pepper


  • Take the meat out of the fridge at least 30 minutes in advance.

  • Preheat the oven to thermostat setting 6/180 °C.

  • Sear the racks quickly on all sides on a high heat in a frying pan with a little oil. Place them 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 pressed 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 (thermostat setting 5-6/170 °C). 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 min in the oven, to suit your preference.

  • Cover the dish with tinfoil and allow to rest for 5 min. Slice the racks between the bones and serve immediately.

Chef's Tip:

You can replace the parsley (all or part) with a choice of other fresh herbs: tarragon, basil, chives or sage.

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