First posted: Sep 17, 2018

Herb Crusted Lamb Rack with Crispy Rosemary Potatoes


There aren’t many mains that are prettier (or, in my opinion, more delicious) than a standing-tall, pink-in-the-middle rack of lamb. Particularly when it’s served all wrapped up in a golden mustard and herb crumb. And I’ve added crispy potatoes and a silky horse radish creme fraiche to make it an extra special party on your plate. Enjoy!

And thanks to my amazing Miele friends for collaborating on this recipe with me. I couldn’t imagine life without their out-of-this-world appliances to make my cooking journey that much simpler.



Cooks in:        Serves:4

  • 1 large rack of lamb (two bones per person)
  • 1 Tbsp olive oil
  • 1 cup bread crumbs
  • 1 tsp each: chopped fresh oregano, rosemary, thyme and parsley
  • 1 heaped Tbsp Dijon mustard
  • Salt and freshly ground black pepper
For the Potatoes
  • 4 medium potatoes, peeled and cut into wedges
  • 2 sprigs fresh rosemary
  • 4 large cloves garlic (skin on)
For the Horseradish Creme Fraiche
  • 1/2 cup creme fraiche
  • 1 heaped tsp creamed horseradish
  • 1 Tbsp olive oil
  • 1 tsp lemon juice

What to do

For the Lamb:
1. Pre-heat oven to 200°C. Place lamb on a cutting board, fat side up and season well with salt and pepper. Add the olive oil to a large non-stick pan (preferably oven proof) over high heat and brown the lamb.
2. Transfer the lamb to the oven and bake for 8 minutes.
3. Meanwhile, on a large dinner plate, mix together the bread crumbs and herbs along with 1 Tbsp olive oil, and season well with salt and pepper.
4. Remove the lamb from the oven, coat with the mustard and then coat well with the herbed crumb mixture.
5. Transfer the lamb back to the oven for a further 5 minutes, or until the internal temperature is about 63C (medium-rare).
6. Leave to rest before slicing between each bone and serving alongside the potatoes and creme fraiche.

For the Potatoes:
Note: Start cooking these 30 minutes before the lamb at 180°C and then leave in the oven with the lamb while it cooks at 200°C.
1. Place the wedges and rosemary in a large oven-proof baking dish, coat well with olive oil and season well with salt and pepper. Roast until golden and crispy, and fluffy on the inside.
2. When you add in the lamb, add the garlic cloves to the potatoes and mix well. You want the garlic to roast until golden and fragrant but be careful not to let it burn.

For the Creme Fraiche:
Mix the ingredients together and adjust to taste.

Serve this meal with a simple green side salad or green beans with a dash of olive oil and a sprinkle of lemon zest, salt and pepper.

Photo Credit @Curtis Gallon

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