Updated: Jan 23

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

4 TSP Dijon mustard

1 TBSP olive oil


1-Let lamb racks get to room temperature then rub in olive, salt & pepper

2-Heat BBQ up to a high temp and cook the lamb racks for roughly 2 mins per side, just enough to brown each side.

3-Combine chopped parsley, rosemary, mint and breadcrumbs together.

4-Remove lamb racks from the BBQ and cover the fat side in Dijon mustard then dip into the crumb mixture until the fat is completely covered.

5- Place back in the BBQ on a medium temp (roughly 170-180©) facing away from the flame for a further 10mins.

6- Remove the Lamb racks and rest for 2-3mins before slicing and serving.

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