Garlic Herb Crusted Rack of Lamb - Recipe

It’s easy to turn to a takeaway for a date-night meal, but I often find that a special home-cooked dinner can often be more enjoyable.

This recipe for garlic herb crusted rack of lamb can be cooked as a couple and only requires a few key steps to create a delicious dish. It can be paired with a variety of sides, including mash, fries, salad, green beans or broccoli. Whilst the lamb is cooking in the oven you even have time to whip up a special dessert for later!

It’s important to use a high quality rack of lamb, as it’s the star ingredient in this dish. I used a fantastic grass fed lamb rack from my Athleat RepBox. This monthly meat subscription box not only saves me money, it is also an easy way to keep your kitchen stocked without having to worry about running to the supermarket.

Substitute the takeaway with this rack of lamb recipe on your next date night and let me know how you find it!

Preparation time: 1 hour
Serves: 2

Ingredients:

Approx 1kg rack of lamb
8 cloves garlic, crushed
80g breadcrumbs
50g grated parmesan cheese
2 tablespoons dijon mustard
10g flat-leaf parsley
2 tablespoons fresh rosemary
Seasoning, to taste
Olive oil

Method:

Preheat oven to 200°C.
Season the rack of lamb with salt and pepper and heat a cast iron pan over a medium heat.
Add 4 tablespoons of olive oil to the pan, then add garlic.
Next add the lamb and sear all sides of it until browned. This should take approx 3-4minutes.
Once browned, place the rack of lamb on a baking sheet.
Remove the garlic from the pan, as this will be used in the crust. Add it to a food processor with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil.
Pulse the mixture in the food processor until it’s combined well.
Next prepare the lamb by brushing it liberally with mustard.
Coat the top and sides of the lamb with the breadcrumb mixture to form the crust.
Next roast the lamb rack in the oven for 20-25 minutes.
Allow to rest before slicing and serving. I love to enjoy it with mashed potatoes and tenderstem broccoli.