define( 'WP_DEBUG', true); define( 'WP_DEBUG_LOG', true ); Rack of lamb with a parsley crust | Fitzgerald's Butchers


  • 2 6-bone lamb racks (2x 400g)
  • salt and pepper
  • 2 teaspoons olive oil
  • 4 tablespoons fresh breadcrumbs
  • 2 cloves garlic, crushed
  • small bunch flat-leaf parsley, finely chopped
  • 3 tablespoons Dijon-style mustard
  • ½ teaspoon Herbes de Provence


  1. Take the lamb out of the fridge at least 30 minutes in advance. Season. Preheat the oven to 200°C/400°F/gas 6
  2. Heat the oil in a large, non-stick frying pan. Add the lamb, fat-side down and sear quickly on both sides until lightly browned. Leave until cool enough to handle.
  3. Meanwhile, mix the breadcrumbs with the garlic and parsley. Mix the mustard with the Herbes de Provence.
  4. Smear the racks of lamb with the mustard mixture then press the breadcrumbs on firmly so that the meat is entirely covered.
  5. Roast for 30 minutes. The lamb with be medium at this stage. Remove from the oven. Cover with tinfoil and allow to rest for 5 minutes. Slice the racks between the bones and serve with sautéed spinach and gratin potatoes.

Recipe sourced from Bord Bia