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Herb Crusted Rack of Lamb with Asparagus Puree

Try this tasty dinner dish by celebrity chef Paul Mercurio.


  • 1 rack of lamb – probably about 8 points

  • 1 loaf of sourdough bread

  • ½ cup of Macadamia nuts

  • 1 cloves of garlic crushed

  • Zest of one lemon

  • 3 tsp of Dijon mustard

  • 1 tsp chopped rosemary

  • 1 tsp chopped mint

  • 1 tbls chopped chervil

  • 1 tbls chopped oregano

  • Salt and pepper

  • Olive oil

  • 2 tomatoes cut in half

  • 6 cloves of garlic skin on

  • 10 spears of asparagus

  • ½ cup chicken stock


  • Crusted Lamb:

  • 1.

    Trim lamb so that it is very lean – no fat no sinew, season with slat and pepper.

  • 2.

    For the herb crust – cut a large chunk off the bread, cut away crusts and then cut the bread into thick slices and then cut again into cubes.

  • 3.

    Put into a blender and wiz until you have bread crumbs – you only need ½ a cup for one rack of lamb.

  • 4.

    Put bread crumbs into a mixing bowl and then blend the macadamia nuts until crumbly and add to the bread crumbs and give them a good mix to combine.

  • 5.

    Add the garlic, lemon zest and herbs to the mixing bowl and give it all a very good mix.

  • 6.

    With the rack lying ribs down spread mustard on top of the lamb meat and then press a generous amount of the herb crumbs onto the mustard packing it firmly.

  • 7.

    Put some olive oil in a roasting tray and carefully lay the rack on top of the oil again ribs down crust up.

  • 8.

    Rub a little olive oil on to the tomato halves, the extra garlic (put the garlic in an alfoil packet so it steams as well as roasts) and four asparagus spears put them in the roasting tray and then roast in the oven at 180 for between 18 minutes (rare) to 28 minutes (well done) depending on your oven.

  • 9.

    Remove from oven and rest.

  • Asparagus Puree:

  • 1.

    Bring the stock to a boil and turn down to simmer.

  • 2.

    Trim the tough bottoms off the 6 asparagus and discard then cut the stalks into five pieces each.

  • 3.

    Put asparagus into the simmering chicken stock and simmer until softened.

  • 4.

    Transfer the asparagus to a blender or food processor and blend until pureed using a little of the chicken stock to help break down.

  • To Serve:

  • 1.

    Put a dessert spoon full of the puree on the plate and using a spoon make a half crescent of the puree across the plate.

  • 2.

    Cut the lamb into chops either double chops or singles three portions on the thin end of the puree.

  • 3.

    Place two halves of tomato on the plate and scatter 3 cloves of garlic around the plate finally place two asparagus spears across the lamb.

  • 4.

    Try and make it look pretty but don’t worry too much as it will soon be eaten!

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