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Ingredients (Makes 2-3 crumbed racks)

Bread crumbs 2 cups

1 handful fresh chopped parsley

1 handful fresh chopped mint

2 TBSP finely chopped rosemary

1 TBSP salt

1 TBSP cracked pepper

2 TBSP Dijon mustard

50g butter


1-Let lamb racks get to room temperature then remove any silver skin from the top. Season with salt & pepper and then add 1 tbsp of Dijon mustard to the top of the rack, spread evenly.

2-Add your breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt & cracked pepper.

3-Dip the top of the rack covered in Dijon mustard into the crumb making sure there is a nice thick crust.

4-Heat your oven to 200 degrees Celsius and cook for 10 minutes

5-Heat a fry pan or skillet on high with 50g unsalted butter, wait until it goes golden brown then remove your lamb rack from the oven and sear each side for 1 minute.

6- Rest the lamb rack for 5 minutes, slice and serve


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