Rack of Lamb

Rack of Lamb (rack of LAM)

Herb-Crusted Rack of Lamb

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 478 kcal

Premium New Zealand lamb rack coated in a herb and mustard crust, roasted pink and served with seasonal vegetables and mint jelly.

Nutrition & Info

Protein 35.0g

Carbs 8.0g

Fat 34.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

roasting tin sharp knife meat thermometer

Presentation Guide

Vessel: warmed dinner plate

Garnishes: rosemary sprig, mint jelly

Accompaniments: roasted vegetables, mashed potato

Ingredients

2 racks of lamb, 8 ribs each, frenched
2 tbsp Dijon mustard
3 cloves garlic, minced
1 cup fresh breadcrumbs
2 tbsp fresh rosemary, chopped
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper
Mint jelly for serving

Instructions

1
Bring lamb racks to room temperature for thirty minutes. Season generously with salt and pepper on all sides.
2
Sear the lamb racks fat-side down in a hot pan with olive oil for two minutes until golden. Set aside to rest.
3
Mix breadcrumbs, rosemary, parsley, garlic, and olive oil. Brush the seared lamb with Dijon mustard on all sides.
4
Press the herb breadcrumb mixture firmly onto the mustard-coated lamb, creating an even crust.
5
Roast at 200C for twenty minutes for medium-rare, or until a meat thermometer reads 55C in the thickest part.
6
Rest the lamb for ten minutes under foil, then carve into individual cutlets. Serve with mint jelly and seasonal vegetables.

💡

Did You Know?

New Zealand exports lamb to over 100 countries, but Kiwis keep the best cuts for themselves, particularly the prized racks from Canterbury and Southland.

Chef's Notes

Equipment Tips

roasting tin
sharp knife
meat thermometer

Garnishing

rosemary sprig, mint jelly

Accompaniments

roasted vegetables, mashed potato

The Story Behind Rack of Lamb

Lamb is the cornerstone of New Zealand's agricultural identity and culinary heritage. Sheep farming began with the earliest European settlers in the 1800s and quickly became the backbone of the national economy. Rack of lamb represents the premium expression of this heritage, showcasing the exceptional quality of grass-fed New Zealand lamb. The herb crust and mint jelly accompaniment reflect the British roots of Kiwi cooking, elevated by the quality of the local ingredient.

🕐 Traditionally enjoyed special dinner, celebrations 📜 Origins: New Zealand pastoral heritage

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