Herb Crusted Rack of Lamb

NOTE: Prepare to stage 3 the day before, then store covered in the bottom of your fridge in a roasting tray.


    Serves 6
    • 4 sprigs of rosemary
    • 2 sprigs each of mint and sage
    • 2 handfuls of stale white breadcrumbs
    • Zest of 1 unwaxed lemon
    • 1tbsp Dijon mustard
    • 1 tbsp runny honey
    • 2 racks of lamb, French trimmed, most of the fat removed


    1. Strip the spiky rosemary leaves off their woody stems and finely chop them with the other herbs. Mix with the breadcrumbs, lemon zest and seasoning and spread out on a plate.
    2. Stir the honey and mustard together.
    3. Season the prepared racks of lamb and place outer side down in the honey mixture, coating well and then dip into the herby breadcrumbs, pressing gently.
    4. When you are ready to cook, set the oven to 200OC/gas 6 and remove the lamb from the fridge to come to room temperature whilst the oven heats.
    5. Cook the racks of lamb for 15-20 minutes or until cooked as you like it. Rest the racks for 5 minutes before eating.
Sue Duthoit is Leiths trained and caters for both private and corporate events. Call 07785 341383