3 ratings

Herb & Mustard-Coated Lamb Rack Recipe


Herb Crusted Rack of Lamb

This is one of my all-time favorite dishes. You can buy brioche from your local bakery or supermarket. I recommend cooking this dish with spring lamb for the very best flavor.


For the lamb:

  • 2 French-trimmed racks of lamb
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons pommery (or other wholegrain) mustard

For the herb crust:

  • 1 brioche roll
  • 2 tablespoons (handful) fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh rosemary leaves, chopped


For the lamb:

Using a sharp knife, cut away the thick layer of fat on the outside of each rack of lamb, trimming off the thin sinewy layer of meat underneath (this will leave you with a thick meaty fillet and a fatty layer that lies against the bones).

Discard the trimmed fat. Season the racks with sea salt and freshly ground black pepper.

For the herb crust:

Break the brioche into pieces and place in a food processor and process for 30 seconds to reduce it to fine crumbs. Add the parsley and rosemary and process for another 15 seconds. Set aside.

Heat the oil in a large non-stick pan over high heat. Add the lamb racks and cook for 2 minutes on each side. Remove from the pan and leave to rest for 5 minutes.

Preheat the oven to 450 degrees. Place the racks, skin-side up, on a cutting board and smother with the mustard. Press a generous handful of the herb crust over the racks and transfer to a medium roasting pan. Roast for 10-15 minutes, depending on how rare you like your lamb. Cover the bones with foil if browning too quickly.

Remove from the oven, cover, and leave to rest for 5 minutes before slicing and serving.