• Lamb rack with herbed-brioche crust with new potato, sugar snap pea and asparagus salad

    Serves: 6
    Cooking Time: 1 hour 15 mins


    • 4 – 6 slices day-old brioche, trimmed of crusts
    • 50g fresh flat-leaf parsley
    • 2 large fresh thyme sprigs
    • 1 fresh rosemary sprig
    • 1 garlic clove, crushed
    • salt and freshly ground black pepper, to taste
    • 6 French-trimmed lamb racks, trimmed of excess fat (ask your butcher)
    • 60ml olive oil
    • salt and freshly ground black pepper, to taste
    • Dijon mustard



    Preheat the oven to 200°C.


    For the crust, put the bread into a food processor fitted with a metal blade and blitz to fine crumbs. Add the herbs and garlic, and blitz again until the herbs are finely chopped. Transfer the breadcrumbs to a bowl and season.


    For the lamb racks, heat a heavybased frying pan, coat the lamb in olive oil and seal the lamb on all sides. Set aside. Season and brush a little Dijon mustard over the fatty side of the lamb chop.


    Sprinkle the herb crust onto a clean tray. Gently press the lamb chop, mustard-side down, into the breadcrumbs to coat the lamb generously.


    Transfer to a roasting pan and bake for about 10 – 15 minutes. Remove from the oven and allow to rest for 5 minutes before serving.