Roast Rack of Lamb


  • 2 HORIZON Lamb racks, chined, frenched, trimmed of fat, each rack 350-500g, 4-6 cutlets
  • 2 tsp butter, melted
  • 4 tbsp breadcrumbs
  • 2 tbsp chopped fresh mint, parsley, marjoram or basil
  • Grated rind of 1-2 lemons
  • 2 tbsp French or mild, mixed mustard


  1. Toss melted butter through breadcrumbs. Add fresh herbs and lemon rind.
  2. Coat back of lamb with mustard. Firmly press on herbed crumbs.
  3. Cook racks in preheated oven, 200 degrees celsius, 20 minutes for pink, rare lamb, 25 minutes for medium lamb. Remove. Let stand, covered, for 5-10 minutes before carving.
  4. Serve lamb with potatoes and this vegetable garnish: cook sliced onion 'petals' in pureed tomato for 10 minutes. Add sliced courgettes and capsicum; cook until tender. Sprinkle with fresh chopped herbs.

Follow steps 1 and 2 but add a few drops of gravy browning to herbed crumbs. Microwave 2 racks (700g combined weight) on full power (100%) for 8 minutes. Allow 30 seconds extra for each additional 50g lamb. Stand 5 minutes before serving. (Times for 650 watt oven).

Serves 4