Herb Crusted Rack of Lamb

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Course: Main dishes


  • 50g (2oz) white bread with the crusts removed
  • handful fresh mixed herbs e.g.parsley, dill, basil
  • 25g (1oz) butter, melted
  • salt and freshly ground black pepper
  • 400-450g (14-16oz) rack of lamb, trimmed of excess fat

Serves: 2
Preparation Time: 10 Minutes
Cooking Time: 35-45 Minutes
Tools: Liquidiser or Food Processing Attachment


  1. Preheat the oven to 190°C/375°F/Gas 5. Tear the bread into small pieces and using the Liquidiser or Food Processing Attachment fitted with the knife blade process to make breadcrumbs. If using the Liquidiser, switch on first and add the bread through the filler cap. Add the herbs and chop.
  2. Transfer the breadcrumbs and herbs to a bowl, add the melted butter and mix together, seasoning with salt and freshly ground black pepper.
  3. Place the rack of lamb on a baking sheet and press the crumb mixture on to the top side of the lamb. Bake for 35 minutes, for pink lamb or 45 minutes if you prefer it to be well done.
  4. Serve the lamb, cut into double cutlets, with new potatoes and green salad, if wished.

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