How to make a delicious herb crusted rack of lamb!

Tue 17 Feb 2015 - posted by St David's Blogger

Ditch the cold with this tasty warming recipe from M&S. The herb crusted rack of lamb is a classic dish, easy to make and brilliant for entertaining family and guests.

Ready in 45 minutes, Serves 2


380g pack Rosemary Potatoes 

25g sourdough pavé bread

25g Greek Olives with Oregano, finely chopped

1 tbsp chopped fresh thyme leaves

1 tbsp chopped fresh parsley

1 tbsp olive oil

1 x 330g French-trimmed rack of lamb

1 tsp Dijon mustard

200g Boston beans or fine green beans


1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.

2. Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper. 

3. Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper. 

4. Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes. Transfer to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender. 

5. Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.

Per serving: 

141 calories, 9g fat (3.6g saturated), 8.3g carbohydrates, 1.3g sugar, 2g fibre, 6g protein, 0.45g salt

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Categories: Cardiff Bites  

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