Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

Herb-coated Rack of Lamb

Introduction & method

Rack of lamb is a bit of a showstopper dish, one to save for special occasions. It's very impressive-looking, very tasty and actually super easy to make. So get your butcher to find you a rack of lamb right now. A rack is 8 ribs, and that's plenty for 2 people.

Herb-coated Rack of Lamb Recipe

Trim the Meat

It's likely your lamb rack has already been 'French trimmed' - this means the ends of the bones have been scraped clean of meat and fat. It's not absolutely necessary to do this, but it looks better and it's quite easy to do it yourself.

Prep the Herb Crust

If you're using rosemary, sage or thyme, strip the leaves from their stems. Parsley, you can leave the leaves on their stems and finely chop everything. Combine the breadcrumbs, grated cheese, chopped herbs and oil and blitz them in a blender or mortar and pestle until you have a coarse paste. 

Cook the Lamb

Heat equal quantities of oil and butter in a frying pan. When it is almost smoking hot, put the rack of lamb in and sear it all over. Remove from heat and spread the fatty side generously with mustard. Now press as much of the crust onto that side of the lamb as you can. If you like your lamb pink, 25 minutes should do it. 20 minutes gets it quite rare, 30 minutes is too much. When cooked, remove from the oven and rest on a warmed plate tented in foil for 10-15 minutes.

Serve with red wine sauce and your favourite potato dish - try leek and potato gratin.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Herb-coated Rack of Lamb on YouTube.


Ingredients & Info

 1 rack of lamb
 25 grams fine white breadcrumbs
 25 grams parmesan or grana padano cheese
 1 tbsp flat leaf parsley
 1 tbsp rosemary
 half a tbsp thyme (optional)
 half a tbsp sage (optional)
  zest of half a lemon
 1 tbsp extra virgin olive oil
 1 tbsp Dijon mustard

US Customary/Imperial

Serves 2 
Prep time: 10 minutes.
Resting time: 15 minutes.
Cooking time: 35 minutes.
Total time: 1 hour.