Roasted rack of lamb with a herb crust



For the herb crust

Fo the rosemary jus


  1. Preheat the oven to 240C/450F/Gas 9.

  2. To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.

  3. Add the herbs and garlic and blitz for a further 30 seconds.

  4. Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.

  5. Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.

  6. Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.

  7. To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.

  8. Slice the racks in half and serve immediately with aubergine purée and roasted fennel.