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Roasted Rack of Lamb
Serves: 3
Preparation Time: 10mins
Cooking Time: 10mins
    • 3 french cut lamb racks
    • 1Tbs dijon mustard
    • 3 slices of bread
    • 4 Tbs grated parmesan cheese
    • 1 tsp parsley
    • 1 tsp thyme
    • 1 tsp rosemary
    • salt & freshly ground black pepper
    • olive oil
    • 1 glass of red wine
    • 1 glass of water
    • 1 Tbs balsamic vinegar
    • 1 Tbs honey
Pre-heat your oven to 200 °Celcius.

Cut the fat on each lamb rack in a criss-cross pattern and season with salt and pepper.
Preheat a large frying pan that can go into the oven, add just enough olive oil to prevent the lamb from sticking and brown the lamb on all sides. Place the pan into the oven at 200 °C for 7 minutes. While the lamb is in the oven you can prepare the crust.
Tear up the two slices of bread into small pieces and place in a food processor together with the parmesan cheese, salt, pepper, parsley, thyme rosemary and a dash of olive oil and pulse until you get small bread crumbs and all of the ingredients are well and evenly distributed. Pour the bread crumbs into a shallow pan.
Coat the lamb racks of each piece with a nice thick coat of dijon mustard then dip that side into the bread crumbs, the mustard will act as the glue that will keep the crust on your lamb. Push the rack down well into the crumbs and let the racks rest for about 2 minutes and then put them back into the oven for a further 4 minutes.
Remove from the oven and set the racks aside to rest.
Your pan is covered with caramelisation and this is going to be the best base for your sauce.
Pour out any excess fat; add the red wine to the pan and using a wooden spoon scrape off all of that beautiful flavour into the wine. Add a glass of water, the balsamic vinegar and the honey to the sauce, reduce by half and season with salt and pepper. Place one large serving spoon of mash in the centre of the plate. Cut each rack into individual chops and arrange the three of them around the mash. Garnish with one sprig of rosemary and dot the red wine jus in between the vegetables and serve.
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