FoodOnTap FoodonTap Team

Encrusted rack of lamb

Rack of lamb is delicious as is but this crust brings it to a whole other level. You can add any herbs you like to this. It’s a great way to use up those wilted ones in the fridge on their way out.  If you have some pesto in the fridge you can also add a couple of tablespoons into the crumb mix.  The key tip is to make sure you sear and render your rack first otherwise you will be eating that layer of jelly-like fat under the crust and that is not pleasant.

Serves 4


2 x 8 point racks of lamb, frenched

3 slices of multigrain bread

3/4 cup of loosely packed herbs such as basil, thyme & rosemary

1/3 cup of grated Parmesan

Zest of 1 lemon

Olive oil



Preheat oven to 200oC.

Heat a non-stick pan on the stovetop.  Place rack fat side down and sear for 2-3 mins or until browned.  Remove and cut in half (4 points each).   Place into oven dish.

Toast bread and place in food processor with herbs and blitz until crumbed.  Add Parmesan and zest and a good glug of olive oil.  Mix well and pack onto lamb.

Place in preheated oven for 30mins.

Cover and rest for 5-10mins.  Serve with green beans and crunchy smashed potatoes.