Herb-Crusted Rack of Lamb with Garlic Butter New Potatoes

🌿 Ingredients

For the lamb:

• 1 rack of lamb (6–8 bones), trimmed and frenched

• 2 tbsp Dijon mustard

• 1 tbsp olive oil

• Salt & freshly ground black pepper

For the herb crust:

• 1 slice stale white bread (or ½ cup breadcrumbs)

• 1 tbsp fresh rosemary leaves

• 1 tbsp fresh thyme leaves

• 1 garlic clove

• Zest of ½ lemon

• 2 tbsp olive oil

• Pinch of sea salt

For the potatoes:

• 400g baby new potatoes

• 2 tbsp unsalted butter

• 2 garlic cloves, finely chopped

• Handful of fresh parsley, chopped

• Salt to taste

🔪 Method

1. Prepare the lamb

Preheat the oven to 200°C (fan 180°C / gas mark 6).
Pat the rack of lamb dry and season generously with salt and pepper.

Heat 1 tbsp oil in a frying pan over medium-high heat and sear the lamb, fat-side down first, until browned all over (about 3–4 mins total). Remove from heat.

Brush the lamb with Dijon mustard and set aside to cool slightly while you make the crust.

2. Make the herb crust

In a food processor, blitz the bread, herbs, garlic, lemon zest, olive oil, and a pinch of salt until you get a coarse, damp breadcrumb mix.

Press this mixture firmly over the mustard-coated side of the lamb to form a crust.

Place the lamb in a roasting tin, crust-side up, and roast for 18–20 minutes for medium-rare (or a few minutes longer if you prefer it more done). Rest for 10 minutes before carving.

3. Cook the new potatoes

While the lamb roasts, boil the new potatoes in salted water for 12–15 minutes until tender.

Drain and return to the pan. Add butter, chopped garlic, and a pinch of salt. Stir gently over low heat for 1–2 minutes until the garlic softens and coats the potatoes.

Toss in the chopped parsley just before serving.

4. Plate & enjoy

Carve the lamb into individual chops and serve alongside the garlic butter new potatoes. Add seasonal greens or roasted carrots if you like.