Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb

Serves 4

A delicious dinner for special occasions – created by Natalie Coleman, winner of Masterchef, as her favourite comfort food.


  • Lamb Rack (allow 2-3 cutlets per person)
  • 3 Sprigs of Thyme
  • 2 Sprigs of Parsley
  • 1 Sprig of Rosemaryac
  • 2 Cloves of Garlic
  • 2 slices of stale bread [ideally a white uncut loaf from the bakery] (40g)
  • 25g Freshly Grated parmesan
  • 1 tablespoon Olive oil
  • 1-2 teaspoons Colman’s English Mustard for brushing


For the mint pea puree

  • 300g Fresh or Frozen peas
  • 3 Sprigs of mint
  • 1 shallot
  • 20g of butter
  • 1-2 tablespoons of double cream
  • Chicken stock – 300ml
  • Salt & Pepper for seasoning


  1. Preheat the oven to 200°C, 190°C fan oven, Gas mark 6.
  2. Start by preparing the mint pea puree. Place the chicken stock and peas in a pan and bring to the boil. Cook for 2-3mins then drain, reserving a few tbsps of the stock for later
  3. Finely chop a shallot and soften in a pan with a half the butter. When softened add to the peas and 3 sprigs of mint finely chopped
  4. Next add a splash of cream, 1- 2tbsp of the stock and remaining butter. Then using a hand blender blend the peas in to a rough puree. Season with salt and pepper, then put the puree to one side while you prepare the meat
  5. Remove a layer of the fat on the lamb. You want a little fat left of the lamb rack but not lots. Score in a criss cross on the remaining fat
  6. In a pan with olive oil, brown the lamb rack then transfer to a baking tray and cook in the oven for 10mins
  7. In a blender blend the bread, thyme leaves, rosemary leaves, parsley leaves, garlic, parmesan and add a splash of olive oil to bind it. Remove from the blender and place on a plate
  8. Remove the lamb from the oven and brush with a pastry brush the fat side with the Colman’s Mustard
  9. Roll the lamb on the herb breadcrumb mixture and return to the oven for another 10-15mins (cooking times may vary slightly depending on how big the rack is)
  10. When cooked to your liking, leave the meat to rest for 5 -10mins. During this time gently warm the pea puree and once rested slice the rack of lamb into cutlets
  11. Stack the cutlets on a plate and place a dollop of the puree next to the stack. Serve with your vegetables of choice


Top tip – Best served with dauphinoise potatoes, Chantenay carrots and a dollop of Colman’s mustard