Reader recipe: Lamb rack with sweet herb crust
This recipe epitomises spring with its use of succulent spring lamb and fragrant fresh herbs. I wrote the recipe out probably 30 years ago so not sure where it originally came from but I have tweaked it over the years, using different herb combinations. The lamb is especially good with buttery new season potatoes and garlic roasted asparagus.
- Pre heat oven to 180 deg c. Mix crust ingredients in a medium bowl. Place racks in a baking dish and press moist crumb mixture firmly over the meaty side of each one. Bake 25 - 30 minutes for medium rare, or up to 45 minutes for more well done. Rest for 10 minutes, then slice racks into individual chops.