Recipe: Rack of Lamb

Rack of Lamb on the Chin Bone


Serves 2
1 x 6 bone rack of lamb on the chine bone (chined)

For the crust:
40g unsalted butter, softened
2 tbsp Dijon mustard
3 tbsp fresh white breadcrumbs
¼  tsp salt
½  tsp freshly ground black pepper
Large handful of mixed herbs, such as mint, chives, parsley and thyme


  1. Prepare the rack of lamb firstly by removing the bark, then cleaning the bones followed by  removing the chine bone.  Remove the tendon if needs be and the layer of fat and sinew over the eye of the meat.
  2. For the crust, mix the softened butter, mustard, breadcrumbs and salt and pepper together in a bowl. Finely chop enough mixed herb leaves to give you about 3 tbsp and incorporate them into the crust mixture.
  3. Press a thin layer of the crust over the rounded, skinned side of the rack. Place into  a small, shallow roasting tin, crust side up and chill in the fridge for 20–30 minutes, or until the crust has firmed up. Heat the oven to 220°c/gas mark 7.
  4. Apply a little oil onto a baking sheet and season the underside of the lamb before roasting in the oven for around 15-20 minutes for pink lamb (around 54°c in the centre). Leave to rest for 10 minutes before carefully cutting in half into two portions and serving.

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