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    Roasted Rack of Lamb with an Aromatic Crumb Crust

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    Roasted Rack of Lamb with an Aromatic Crumb Crust

    A breadcrumb topping with Asian spices gives a real kick to this easy but impressive dinner party dish.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 2 x racks Waitrose New Zealand Lamb (approx 500-600g in total, 7-8 cutlets per rack)
    • 2 tsp Bart Chinese Five Spice Paste
    • 2 shallots, finely chopped
    • 5cm piece fresh root ginger, peeled and finely chopped
    • 1 clove garlic, crushed
    • 20g pack fresh coriander, chopped
    • ½ x 20g pack fresh flat-leaf parsley, chopped
    • 75g fresh white breadcrumbs
    • 1 tbsp Waitrose Toasted Sesame Oil


    1. Preheat the oven to 200°C, gas mark 6. Pat the lamb dry using kitchen paper and season the meat lightly.
    2. In a bowl, mix together all the remaining ingredients and then press the mixture onto the fatty side of the lamb racks.
    3. Cook the 2 racks of lamb, standing up on a roasting tray with their bones interlaced, for 35-45 minutes, depending on how well cooked you like your lamb. Pierce the meat with a sharp knife or skewer towards the end of cooking. If the juices are pink then the lamb will be slightly rare; for well-cooked meat wait until the juices run clear. Once cooked, transfer the racks of lamb to a carving board, loosely cover with foil and allow to rest for 5 minutes.
    4. Using a carving knife, cut the lamb between the bones into cutlets. Place 3-4 cutlets per person on a bed of Waitrose Sweet and Crunchy Stir Fry vegetables cooked with a little soy sauce, and serve with boiled rice.

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    Cook's tips

    To get ahead, coat the lamb in the breadcrumb mixture up to 1 day before you wish to serve it. Keep in the fridge until ready to cook.


    Average user rating

    4 stars