Herb-Crusted Rack of Lamb with Punchy Salsa Verde

⏱ 55 min · Serves 4

Pink, juicy lamb under a golden crust of parsley, breadcrumbs and Dijon, cut through with a sharp, caper-flecked salsa verde. It looks like a restaurant plate but the oven does most of the work — and the resting time gives you a moment to pour the wine.

Per serving: 712 kcal · 38.0g protein · 14.0g carbs · 57.0g fat

Ingredients

• 2 racks of lamb (7-8 bones each, about 600g total), French-trimmed
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 tbsp Dijon mustard
• 80g coarse fresh white breadcrumbs (day-old sourdough is ideal)
• 20g flat-leaf parsley, finely chopped
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves
• 1 garlic clove, grated
• 30g Parmesan, finely grated
• 30g butter, melted
• For the salsa verde:
• 40g flat-leaf parsley
• 15g fresh mint leaves
• 10g fresh basil leaves
• 2 tbsp capers, drained
• 4 anchovy fillets in oil
• 1 small garlic clove
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 120ml extra virgin olive oil

Method

1. Take the lamb out of the fridge 30 minutes before cooking. Heat the oven to 200C fan / 220C conventional.
2. Pat the racks dry, season generously with salt and pepper. Heat the olive oil in a heavy frying pan over high heat and sear the racks fat-side down for 3-4 minutes until deeply golden, then briefly sear the ends. Transfer to a roasting tray, fat-side up, and leave to cool for 5 minutes.
3. Make the crust: mix breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan and melted butter with a pinch of salt until it clumps lightly.
4. Brush the fat side of each rack with Dijon, then press the crumb mixture on firmly in a thick, even layer.
5. Roast for 18-22 minutes for blushing pink (a probe in the centre should read 52-54C). Add 3-4 minutes for medium. If the crust browns too fast, tent loosely with foil.
6. Rest the lamb, uncovered, in a warm spot for 10 minutes — this is non-negotiable for juicy meat.
7. Meanwhile, make the salsa verde: chop the herbs, capers, anchovies and garlic together on a board until fine (or pulse briefly in a processor). Stir in the vinegar, mustard and olive oil. Season with pepper and a little salt if needed.
8. Carve the racks into cutlets between the bones, using a sharp knife and a confident single stroke to keep the crust intact. Serve two or three cutlets per person with salsa verde spooned alongside.