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Herb, olive and mustard-crusted rack of lamb

  • 4.33 Star
  • Timer Prep 15 min
    Cook 30 min
  • Chart 141.0 cal/
  • Chef hat Medium


Chop the fresh parsley. Chop the fresh thyme. Finely chop the Greek Olives with Oregano.


  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.
  2. 2 Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.
  3. 3 Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.
  4. 4 Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes.
  5. 5 Transfer the lamb to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.
  6. 6 Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.

6 Reviews

  • Colette


  • Sarah

    Nice and easy

  • Stuart

    Very nice, tweaked slightly to our taste

  • Amy

    Very easy and tasty, even if you can't get all the right herbs!

  • Rico

    Very tasty and very easy! A great one to show off to the family.

  • Danielle


  • Average per serving
  • Calories 141.0kCal
  • Fat9.0g
  • Saturated3.6g
  • Salt0.45g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg