Herb Crusted Rack of Lamb 

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

  • 4 Minutes 
  • 30 Minutes 
  • 25 Minutes


  • lamb rack (allow 2-3 cutlets per person)
  • 3 springs of thyme
  • 2 springs of parsley
  • 1 spring of rosemary
  • 2 cloves of garlic
  • 2 slices of stable bread (ideally a white uncut loaf from the bakery) (40g)
  • 25 grams freshly grated Parmesan
  • 1 tbsp olive oil
  • 1 - 2 tsp Colman's English mustard for brushing

Mint Pea Puree Ingredients

  • 300 grams fresh or frozen peas
  • 3 springs of mint
  • 1 shallot
  • 20 grams of butter
  • 1 - 2 tbsps of double cream
  • 300 ml chicken stock
  • salt and 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