There is so much you can do with racks of lamb, have them as chops, bread them, glaze and grill them and even stuff them. That’s why I like cooking them as they are so versatile, that and my husband is a lamb chop lover I think he would eat them every night if he could.

Although I could cook the most extravagant recipe that most people would die for, and he would still rather have a lamb chop cooked so well done you might as well have cremated it. This recipe actually started as sage and garlic pressed into the rack and I just experimented from there. This isn’t a top gourmet recipe but it is easy to do and tastes great.

You will notice I’ve mentioned Panko flakes. I use these a lot, they are not as dense as regular breadcrumbs and make the crust far more crispy which tastes better. They are usually quite easy to find in most Asian grocery stores but if you can’t get a hold of them you can just use regular breadcrumbs. I served this with parsnip mash, you can find the recipe on an earlier post under alternative mash recipes 22nd September. You can also serve a vegetable such as asparagus, I do leeks, carrots and broccoli cooked in a garlic butter which is very tasty. To finish the dish I make a red wine gravy there is a lot of flavour in the herb crust itself so you don’t need a huge amount.

Lamb Rack

4 racks of lamb (4 cutlets each)
4 Teaspoons of Dijon mustard
2 Tablespoons of parsley, chopped fine
1 Tablespoon Mint, chopped fine
1 Tablespoon sage, chopped fine
1 Tablespoon Thyme
11/2 Teaspoon rosemary, chopped fine
11/2 Teaspoon Tarragon, chopped fine
1/4 Cup breadcrumbs
1/3 Cup Panko Flakes (Japanese breadcrumbs)

1. Trim any excess fat off of the Lamb and set to one side.

2. Combine all the chopped herbs in a bowl with both of the bread crumbs, Take each lamb rack and spread about 1 teaspoon of mustard on each. This may be a little more or less depending on how big the individual racks are. You want enough to completely coat. Then press the herb mixture onto mustard, again coat completely.

3.Pre-heat oven to 200c. Place lamb in baking dish on a wire rack drizzle a little olive oil over racks and cook for 25-30mins. Remove lamb from oven and allow to rest for 5 mins.

The lamb will be pink inside if you prefer your lamb a little more well done just cook for longer.I like my lamb meat pink, so if the crust is not golden or crisp enough, I just turn on the grill to brown the crust off rather than cook for longer and end up with over cooked meat.

Photo’s taken by me unless otherwise stated