Herb Crusted Rack Of Lamb

Featured by VineCrest Fine Barossa Wine in the International Wine Club.


Lamb has never tasted so good! The herb crust adds subtle yet flavorful elements to the tender meat. Serve with a glass, or two, of Sémillon.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 15 Minutes


For the Lamb:
• 2 Racks of Lamb, cut in half, 3-4 ribs each
• Extra Virgin Olive Oil for cooking
• Sea Salt
• Ground Black Pepper
• 2 Tablespoons English Mustard

For the Herb Crust:
• 4 Slices Day-Old Bread, crusts removed
• Large handful of fresh Parsley
• Small bunch of fresh Thyme
• A few sprigs of fresh Rosemary
• 1/2 once of freshly grated Parmesan


For the Lamb:
Heat the oven to 200c.(425 degrees fahrenheit). Score the lamb fat in a criss-cross pattern and season. Seal the racks in a hot ovenproof pan with a little olive oil until golden brown, about 4 minutes each side. Transfer the lamb. It should feel springy when pressed. Leave to rest while you prepare the crust.

For the Herb Crust:
Tear the bread into pieces and put into a food processor. Roughly chop the herb leaves and add to the processor with the Parmesan and a little seasoning. Whiz to fine crumbs, which will become bright green. Brush the lamb with mustard and coat with the herb crust, patting it on firmly. Return the lamb to the pan and warm through in the oven for 5 minutes. Slice the lamb into individual chops and serve three per person along with steamed vegetables and potatoe dish.