Full Recipe

Herb Crusted Rack of Lamb

Jamie’s Te Kainga lamb is great for this recipe. It’s easy and quick meal. It can be served with any selection of vegetables and/or a salad. Last night I served it with 2 vegetables I don’t usually cook – roasted yams and pan-fried caramelised brussel sprouts. Until our Sydney visit I didn’t like brussel sprouts. I think because of the overcooked boiled ones I’d eaten years ago. At one restaurant in Sydney we had them grated raw over finely sliced raw fish and drizzled with olive oil and a little lemon juice. Delicious!! Last night, to go with the lamb I cut them in half and placed them in a medium hot cast iron pan on the stove with a little olive oil, sprinkled them with salt and pepper and a little more oil over the top. They took a few minutes to slowly brown on the cut side. I turned them over and quickly browned them a bit more and grated over some fresh parmesan. All done. We’re hooked.

  • Ingredients:
  • 1-2 tbsps of white wine
  • 1-2 tbsps of olive oil
  • 1 tbsp wholegrain mustard
  • Salt and pepper
  • 3-4 cloves crushed garlic
  • 2-3 tbsps toasted pinenuts
  • 2 tbsps grated parmesan cheese
  • 1 beaten egg (you will probably only need to use about half of this so add it gradually)


Sorry to transgress from the lamb. Heat your oven to 200°C.

For the herb crust for 1 rack mix together the following:

Fresh bread crumbs made from 3 slices of good quality bread

An equal quantity of fresh chopped herbs as the crumbs  – I used parsley, basil and a little rosemary

Once all is mixed thoroughly, place it on top of the lamb. Place the lamb on a lightly oiled oven tray and drizzle with a little more oil.

Bake for approx. 15 minutes for pink lamb. If the crust hasn’t browned much place the lamb under a hot grill for a minute or two. Remove from the oven, cover with foil and leave to rest for about 5 minutes.

Carve and serve.