The Sydney Morning Herald logo
Advertisement
Good Food logo

Herb-crusted rack of lamb

Jeremy and Jane Strode

Advertisement
Herb-crusted rack of lamb
Herb-crusted rack of lambNatalie Boog

We used to cook this in hotels in the mid-1980s and I think it has become a bit of a classic.

Advertisement

Ingredients

  • 1/2 loaf sourdough bread, crust removed, cut into cubes

  • 1 tbsp chopped chervil

  • 1 tbsp chopped mint

  • 2 tbsp chopped parsley

  • Salt

  • Freshly ground white pepper

  • Vegetable oil

  • 2 lamb racks, 6 bones each, french trimmed

  • 2 tbsp dijon mustard

Method

  1. Preheat oven to 180C.

    Place bread on a tray and toast in the oven until golden and dry, about 15 minutes.

    Process to a rough crumb in a food processor. Mix with herbs and season.

    Heat a frying pan, add a little vegetable oil and brown lamb on all sides.

    Smear skin side of lamb with mustard, place crumb mix on top and press down lightly.

    Return to pan and bake for 20 minutes.

    Remove from oven and rest in a warm place for 15 minutes. Carve and serve.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes