Rosemary Crusted Rack of Lamb

Rosemary Crusted Rack of Lamb

Rosemary Crusted Rack of Lamb

Prep Time
10 Minutes
Cook Time
25 Minutes
  • 2 tablespoons Flat Leaf Parsley

  • 1 tablespoons Mint Herb

  • 1 tablespoons Rosemary

  • 2 teaspoon lemon juice

  • 50 gram (2 ounce) breadcrumbs

  • 25 gram (1 ounce) Parmesan or Pecorino cheese, grated

  • 2 tablespoons olive oil

  • 2 x 8 racks of lamb, trimmed of excess fat

  • 2 tablespoons Dijon mustard

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g
Mint Herb

Product Information

£ 1.70/unit,9g

Product Information

£ 1.70/unit,18g


  • 1 Pre – heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Combine the Parsley, Mint, Rosemary, lemon juice, breadcrumbs, cheese and 1 tbs of the oil in a bowl.
  • 3 In a large pan, heat remaining oil and brown lamb on all sides and season generously. Transfer to a roasting dish, brush the fat side of the racks with the mustard, then pack on the herb crust. Arrange the racks in the roasting dish so that their bones are interlinked.
  • 4 Roast in the oven for 20-25 minutes, depending on required doneness.