top of page

Here's a succulent lamb rack recipe that results in a juicy, flavorful crust and tender meat, perfect for a special dinner or weekend treat.

🌿 Herb-Crusted Rack of Lamb

🛒 Ingredients:

  • 1 or 2 racks of lamb (8 ribs each), Frenched (ask your butcher)

  • Salt and freshly ground black pepper

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 2 tbsp fresh rosemary, finely chopped

  • 1 tbsp fresh thyme leaves

  • 1 tbsp Dijon mustard

  • 1/2 cup breadcrumbs (Panko preferred for extra crunch)

  • 2 tbsp grated Parmesan cheese (optional for a savory touch)

  • 1 tbsp melted butter

🔪 Instructions:

  1. Prep the Lamb:

    • Take the lamb out of the fridge 30 minutes before cooking.

    • Pat it dry and season generously with salt and pepper.

  2. Sear:

    • Preheat a heavy skillet over medium-high heat.

    • Add olive oil and sear the lamb rack on all sides until browned (2-3 mins per side).

    • Let it cool slightly.

  3. Herb Crust:

    • In a bowl, combine garlic, rosemary, thyme, breadcrumbs, Parmesan (if using), melted butter, and a little salt and pepper.

    • Brush the lamb with Dijon mustard.

    • Press the breadcrumb herb mixture onto the meat side of the lamb.

  4. Roast:

    • Preheat oven to 400°F (200°C).

    • Place the lamb in a roasting pan, bone side down.

    • Roast for 20–25 minutes for medium-rare (internal temp 125–130°F or 52–54°C).

    • Rest the lamb for 10 minutes before slicing between the ribs.

🍷 Serving Suggestions:

  • Pair with a red wine reduction, mint chimichurri, or balsamic glaze.

  • Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Would you like a version of this recipe for sous vide, grilling, or a wine pairing guide?

WhatsApp Image 2025-05-03 at 13.02.21_fcd840dd.jpg

🌿 Rosemary & Garlic Roast Leg of Lamb

Serves: 6–8

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Difficulty: EasyGood FoodGood Food+3Good Food Middle East+3Good Food+3

Ingredients:

Method:

  1. Preheat the Oven: Set your oven to 220°C (200°C fan)/Gas Mark 7.Good Housekeeping

  2. Prepare the Lamb: Using a small sharp knife, make incisions about 5cm deep into the meat at an angle. This allows the flavors to penetrate more effectively.Good Food+1Good Food Middle East+1

  3. Stuff the Lamb: Insert a sprig of rosemary, a slice of garlic, and a small piece of anchovy (if using) into each incision. Press them in well.goodfoodshow.com+2Good Food+2Good Food Middle East+2

  4. Season: Rub the entire lamb with olive oil, then season generously with salt and pepper.

  5. Roast: Place the lamb on a roasting tray set atop the onion slices. Roast for 20 minutes.Good Food+1Good Food Middle East+1

  6. Lower the Temperature: Reduce the oven temperature to 190°C (170°C fan)/Gas Mark 5. Continue roasting for 15–20 minutes per 500g of lamb, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 55°C.Good Housekeeping+2Good Food Middle East+2Good Food+2

  7. Rest the Meat: Once cooked to your liking, remove the lamb from the oven. Cover it loosely with foil and let it rest for 15 minutes before carving.

  8. Serve: Carve the lamb and serve with the roasted onions and any pan juices.Good Housekeeping+1goodfoodshow.com+1

Optional Gravy:

  • After removing the lamb, place the roasting tray on the stovetop over medium heat.

  • Add a splash of red wine or stock to deglaze the pan, scraping up any caramelized bits.

  • Simmer until the sauce thickens slightly, then strain and serve alongside the lamb.

Wine Pairing:

A rich red wine, such as a Bordeaux or a full-bodied Shiraz, complements the robust flavors of the lamb.

For more variations and detailed instructions, you can refer to the original recipe from BBC Good Food: Good Food.

Enjoy your luxurious roast leg of lamb!

bottom of page