Herb Crusted Roast Lamb

Herb Crusted Roast Lamb : Rack of Lamb


Herb Crusted Lamb Roast

If you are looking for a way to make regular lamb roast a little more interesting, this is a great alternative.  Not very labour intensive, and gives a great taste and visual appeal.  Serve with crushed frozen peas mixed with fresh mint and lemon juice, and potatoes wrapped in bacon - yum!


1 whole leg of lamb or rack of lamb for more delicate portions!

1 cup of fresh breadcrumbs

½  cup chopped mixed herbs – mint, parsley, rosemary, thyme and sage

1 egg

1 tablespoon of sesame seeds

1 clove of garlic, crushed

1 tablespoon of pinenuts, finely chopped

1 tablespoon honey

2 spring onions, finely sliced

2 tablespoon olive oil

½ teaspoon seeded mustard

3 Spanish onions, thickly sliced in rings

5 large potatoes, whole and in skins (Pontiac, King Edward, Kestrel, Desiree varieties are best)


Pre-heat oven to 180°C


Herb Crusted Roast Lamb - Rack of LambTrim the roast so there is no excess fat.  Prepare a roasting pan by lining with thick slices of onion to cover the base.  Sit the lamb on top of the onion.

In a small mixing bowl, combine the crust ingredients and work into a thick past with a fork, or just use a min-mixer if it's easier!  If the mix is not stiff enough to be made into balls, add additional breadcrumbs. 


To dress the roast, make small incisions in the top of the meat for the crust to grip on to.

Press the crust mixture down onto the roast in a thick layer, pressing some of it down into the cuts.  Drizzle with additional olive oil and cover the top of the roast with baking paper, tucking it under the meat to protect the crust for the first part of roasting.  Add whole potatoes into the base of the pan on the onions.

For a whole roast bake for 1 ½ hours.  For smaller rack roasts, bake for about 15-20 minutes depending how you like your meat - I like my lamb still pink. 


Remove the paper and cut through the roasted potatoes and drizzle the pan juices and onion rings into the potato centres, turn the heat up to 220°C and bake for a further 20-30 mintutes depending on the size of your roast.  Check juice and texture of the roast.

Remove from the oven, allow the meat to rest for at least 15 minutes before serving with a squeeze of lemon, potatoes, minted peas or a Greek salad.