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Herb-Crusted Lamb Racks

Not as difficult as it may seem. Your guests will be impressed with this elegant feast.


  • 3 thick slices bread wholemeal or sourdough

  • 7 g finely chopped flat-leaf parsley

  • 1 finely grated lemon zest

  • 1 crushed garlic clove

  • 60 ml olive oil

  • sea salt

  • freshly ground black pepper

  • 2 strips 8 french-trimmed lamb rack

  • olive oil extra

  • 2 tablespoons dijon mustard


  • 1.

    Preheat the oven to 180ºC (350°F/Gas 4).

  • 2.

    Place the bread on a baking tray and toast for 20 minutes, or until lightly golden.

  • 3.

    Remove from the oven and leave to cool.

  • 4.

    Crumble the toasted bread with your hands or process in a food processor until breadcrumbs form.

  • 5.

    Place the breadcrumbs with the parsley, zest, garlic, olive oil, salt and pepper into a bowl and stir to combine.

  • 6.

    Rub a little of the extra olive oil over the lamb racks.

  • 7.

    Season the lamb liberally with salt and pepper.

  • 8.

    Heat a large frying pan over a high heat for 2 minutes.

  • 9.

    Place the racks, fat-side down, in the pan and cook for 2 minutes.

  • 10.

    Remove to a baking tray.

  • 11.

    Spread the top of the lamb racks with mustard and press on the breadcrumb mixture.

  • 12.

    Cook for 25 to 30 minutes, or until the lamb is cooked and nicely pink.

  • 13.

    Remove the lamb from the oven and leave to rest in a baking tray loosely covered with foil for 5 minutes.

  • 14.

    Cut each rack in half then serve.

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9 comments • 22 ratings
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Posted by katuReport
I love Lifestyle food channel but am getting sick of all the Nigella Lawson replays - these programmes are so old they are getting really boring. Katu
Posted by Report
Wonderful and easy.
Posted by hoselaurieReport
love this and so easy
Posted by SB29Report
I actually didn't have a lemon once so i used the zest of a was just as awesome...I tell my friends about this recipe all the time....10/10 and so easy to Bill say it's not as difficult a it seems...
Posted by pmallardReport
I made this recipe for some good friends ages ago and it was a hit! so easy to make and delicious.
Posted by MZ8Report
I love Bills recipes, this one I have been using for the past two years and it is one of the favs, we just have to get the price down on lamb racks, too dear at the moment. Maureen
Posted by kh1066Report
Made this after seeing it on Bill's Food recently and it was so delicious, have made it a few times now and it is always a hit.
Posted by Sandra6Report
Hi Chez, yes that's what it means, the rounded just cooked side, the mustard is what makes the crumbing stick to it with adding some extra flavour and keeping it a bit moist. good luck.
Posted by MZ8Report
you are watching Bill Granger, not Nigella, he is an Australian, and this recipe works a treat, have been using it for 2 years now and my family love it.