$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
The herb-crusted rack of lamb is the centrepiece of formal dining — frenched ribs, rosy pink meat inside a crust of breadcrumbs, mustard, and fresh herbs.
Serves 2 peoplePrep 20 minCook 25 min
Ingredients & method
Ingredients
- 1 French-trimmed rack of lamb (7–8 bones, about 700 g)
- 2 tbsp Dijon mustard
- 60 g fresh white breadcrumbs
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 3 tbsp olive oil
- Salt and black pepper
Method
- 1Remove the rack from the fridge 30 minutes before cooking. Season generously.
- 2Heat a pan with 1 tbsp oil over high heat. Sear the rack on the fat side first, then all surfaces, for 4–5 minutes total until deeply golden.
- 3Mix breadcrumbs, parsley, rosemary, garlic, and remaining olive oil. Brush the fat side of the rack with mustard, then press the herb crust firmly on.
- 4Place crust-side up on a roasting rack. Roast at 200 °C for 12–15 minutes until the crust is golden and the internal temperature reads 57 °C for medium-rare.
- 5Rest for 5 minutes. Carve between the bones into individual cutlets and serve with roasted vegetables and a simple jus.
Useful gear for this recipe
$$ · steak and roast doneness without guesswork
ThermoWorks Thermapen ONE
Checking steaks, roasts, chops, and thick cuts quickly.
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Chef's tip
Cover the exposed bone tips with foil before roasting to prevent them from blackening before the meat is done.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.