Herb-Crusted Lamb Rack with Rosemary & Garlic and Jason's Hill Cinsault

Serves: 4 | Prep Time: 25 minutes | Cook Time: 30–35 minute

Ingredients for the Lamb

• 2 racks of lamb (about 8 ribs each), trimmed and frenched
•  3 tbsp olive oil
• 4 garlic cloves, finely crushed
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• 2 tbsp Dijon mustard

Ingredients for the Herb Crust

• 1 cup breadcrumbs
• 2 tbsp parsley, chopped
• 1 tbsp rosemary, chopped
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

Optional Side Suggestions

• Roasted baby potatoes
• Honey-glazed carrots
• Creamy mashed potatoes
• Green beans with butter and garlic
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Method

Step 1: Prepare the Lamb

Preheat your oven to 200°C.

Pat the lamb racks dry with paper towel. Rub them generously with olive oil, garlic, rosemary, thyme, salt, and black pepper.

Heat a large oven-safe pan over medium-high heat and sear the lamb racks fat-side down for about 3–4 minutes until beautifully golden. Sear the other side for another 2 minutes.

Step 2: Create the Herb Crust

In a bowl, combine:

• Breadcrumbs
• Parsley
• Rosemary
• Parmesan
• Olive oil

Brush the lamb racks with Dijon mustard while still warm, then press the herb mixture firmly onto the meat side of the lamb.

Step 3: Roast

Place the lamb in the oven and roast for:

• 20–25 minutes for medium-rare
•  28–30 minutes for medium

Remove from the oven and allow the lamb to rest for 10 minutes before slicing between the ribs.

Serving Suggestion

Serve the lamb rack sliced into chops alongside roasted vegetables or creamy mashed potatoes. Finish with extra rosemary sprigs and a drizzle of olive oil for a restaurant-style presentation.

Chef’s Tip

For even more flavour, marinate the lamb overnight with garlic, rosemary, olive oil, and a splash of red wine before cooking.