Ingredients

For the Lamb
1 DukesHill Rack of Lamb (approx 8 ribs)
 
2 tbsp Dijon mustard
 
Sea salt and freshly ground black pepper
1 tbsp olive oil

For the Parmesan & herb crust
2 tbsp Ampersand butter, melted
 
75g Parmesan, finely grated
50g fresh breadcrumbs
2 garlic cloves, finely grated
2 tbsp chopped fresh parsley
1 tbsp chopped rosemary or thyme

To Serve
DukesHill Dauphinoise Potatoes
 
Ampersand butter, for tossing
 
Green beans or seasonal greens
Fresh mint leaves, to finish
A small handful of redcurrants (optional)
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Parmesan, Herb & Dijon Crusted Rack of Lamb

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A beautifully elegant centrepiece, this rack of lamb is coated in Dijon mustard and finished with a crisp Parmesan and herb crust. Roasted until tender and blushing pink, then served with indulgent dauphinoise potatoes and buttered green beans. Finished with fresh mint leaves and a scattering of redcurrants, it’s a timeless dish for spring celebrations and special occasions year-round.
Servings 2-4
Prep Time 20 minutes
Cook Time 30 minutes

Directions

Prepare the lamb

  1. Step 2 Preheat the oven to 200°C (180°C fan). Pat the rack of lamb dry and season well with sea salt and black pepper.

Sear

  1. Step 4 Heat the olive oil in a hot frying pan. Lay the rack skin side down and gently brown 2–3 minutes.

Add the Dijon base

  1. Step 6 Remove from the heat and brush the top of the rack generously with Dijon mustard.

Make the crust

  1. Step 8 In a bowl, combine the Parmesan, breadcrumbs, garlic, herbs and melted Ampersand butter. Mix well, then press the crust firmly over the mustard-coated lamb.

Roast

  1. Step 10 Place the lamb on a roasting tray and roast for 18–22 minutes for medium-rare (internal temperature 55–60°C), or a little longer for medium.

Rest

  1. Step 12 Remove from the oven and rest for 10 minutes before carving into cutlets.

Serve

  1. Step 14 Bake the DukesHill Dauphinoise Potatoes until golden and bubbling (170°C for 15-20 minutes). Blanch the green beans in salted boiling water for 3–4 minutes, then drain and toss with a little Ampersand butter.

  1. Step 15 Serve the lamb cutlets alongside the dauphinoise and beans, finishing with fresh mint leaves and a scattering of redcurrants for a vibrant spring flourish.

Serving Suggestion

  1. Step 17 The crisp Parmesan crust contrasts beautifully with tender lamb and creamy dauphinoise, while mint and redcurrants add a fresh, elegant finishing touch.

Chef’s Tips

  1. Step 19 Press the crust firmly: This helps it stay crisp and golden as it roasts.

  1. Step 20 Rest before carving: Resting keeps the lamb juicy and tender.

  1. Step 21 Finish with fresh herbs: Adding mint at the end keeps the flavour bright and the presentation beautifully spring-like.