Rack of Lamb Boujee Booze

Rack of Lamb

Rack of Lamb
Serves 4
Wine Pairing 



  • Rack of lamb for 4, generally they say 2 ribs per person, ask your butcher to portion it for you.
  • 4 tbsp olive oil
  • 6 cloves of garlic, smashed
  • 2 carrots roughly chopped
  • 2 onions roughly chopped
  • 1 head garlic halved
  • 75g breadcrumbs
  • 15g flat leaf parsley
  • 75g grated parmesan
  • 2 tbsp chopped rosemary
  • 2 tbsp dijon mustard
  • Salt and pepper


  1. Preheat your oven to 180 celsius if fan, 200 if not.
  2. In a roasting tray combine your chopped carrots, onions and halved garlic.
  3. Sprinkle with salt and olive oil and leave in the oven while we prepare the lamb.
  4. In a mixing bowl, combine your breadcrumbs, 2 cloves garlic, rosemary, 1 tbsp salt, ½ tbsp pepper.
  5. Add 2 tbsp olive oil and mix together.
  6. Season your lamb with salt and pepper.
  7. Heat 4 tbsp olive oil over high heat in a pan.
  8. Throw in your 4 other cloves garlic.
  9. Then add your lamb.
  10. Sear all sides of the lamb until browned.
  11. Should take about 5 minutes.
  12. Remove the lamb and set aside.
  13. Add the garlic from the pan to the other mixture and chuck it all in a blender.
  14. Blitz to combine.
  15. Brush the top of the lamb with your mustard.
  16. Pour your breadcrumb mixture on a flat plate.
  17. Roll the top sides of your lamb in the breadcrumbs until finely coated.
  18. Cover the ends of the bones in foil.
  19. Add your lamb to the roasting tray atop the vegetables and roast in the oven for 15 minutes.
  20. Cover loosely with foil and roast for a further 10 minutes.
  21. Remove and let rest for another 10 minutes.
  22. Use meat thermometer to check your meat. 
  23. Between 60-65 is medium rare and between 65 and 70 celsius is medium. 
  24. Carve your portions and serve alongside normal roast accompaniments.
  25. Check our roast chicken recipe for example.