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Herb Crusted Lamb

This succulent herb crusted lamb is encased in breadcrumbs with fresh herbs and parmesan making the perfect dinner party dish.
Course Main Course
Cuisine British
Servings 4 People


  • 1 to 1.2 kg rack of lamb, French trimmed
  • salt, to taste
  • pepper, to taste
  • 5 tbsp olive oil
  • 8 cloves of garlic peeled and crushed
  • 85 g breadcrumbs
  • 10 g fresh flat-leaf parsley
  • 1 1/2 tbsp fresh rosemary
  • 60 g grated parmesan cheese
  • 1 1/2 tbsp whole grain dijon mustard


  • Preheat oven to 200°C
  • Season the rack of lamb generously with salt and pepper.
  • Heat a cast iron pan over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic.
  • Sear all sides of the lamb until browned, this should take about 3-4 minutes. 
  • Remove browned rack of lamb, and place onto a baking sheet.
  • Remove the garlic and add to a food processor along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil.
  • Pulse until combined the pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
Keyword Herb Crusted Lamb, Rack Of Lamb