Herb-Crusted Lamb Rack

Herb-Crusted Lamb Rack

Golden-crusted lamb meets a fresh, zesty salad in this stunning dish that’s easier than it looks. Juicy, perfectly roasted lamb racks coated in a crunchy herb and parmesan crust are served with a vibrant pearl couscous tossed with mint, feta, and pops of pomegranate. Ideal for relaxed entertaining or when you feel like cooking something a bit special.

Serves: 4
Prep time: 20 mins
Cook time: 30 mins

Ingredients

Lamb Rack

• 2 x 6-point lamb racks, French-trimmed

• 2 tbsp olive oil

• 2 tbsp Dijon mustard

• Salt and cracked black pepper

Herb Crust

• 1 cup panko breadcrumbs

• 2 garlic cloves, finely crushed

• ¼ cup flat-leaf parsley, chopped

• Zest of 1 lemon

• 50g parmesan, finely shredded

• 1 egg white, lightly beaten

• 1 tbsp melted butter

Couscous Salad

• 1½ cups cooked pearl couscous, cooled

• ½ red onion, thinly sliced

• ½ punnet cherry tomatoes, halved

• ¼ cup crumbled feta

• 2 tbsp pomegranate seeds

• Small handful fresh mint, torn

Dressing

• 1 tbsp pomegranate molasses

• Juice of ½ lime

• Salt and pepper

Method

1. Bring lamb to room temp:
   Take the lamb out of the fridge 30 minutes before cooking. Preheat oven to 200°C (fan bake). Pat dry with paper towels and season well.
2. Sear the lamb:
   Heat olive oil in a large frying pan over high heat. Sear the lamb racks for 3–4 minutes per side until evenly browned. Transfer to a lined baking tray, bone side down.
3. Prepare the crust:
   In a bowl, mix the panko, garlic, parsley, lemon zest, parmesan, egg white, and melted butter. The mix should stick together when pressed.
4. Coat and roast:
   Brush the top of each lamb rack with Dijon mustard. Press the crumb mixture onto the mustard to coat evenly. Roast for 20–25 minutes for medium-rare (internal temp 55–60°C). Rest under foil for 10 minutes before slicing into cutlets.
5. Make the couscous salad:
   In a large bowl, combine the couscous, onion, cherry tomatoes, feta, pomegranate seeds, and mint. In a small bowl, whisk the dressing ingredients until combined. Pour over the salad just before serving and toss lightly.
6. Serve it up:
   Slice lamb into individual cutlets and plate with a generous spoonful of couscous salad. Add a drizzle of pomegranate molasses or lamb jus if desired.

Tips

• Let the lamb rest before slicing — it keeps the meat juicy.
• Chill the crusted lamb for 10 minutes before baking if you find the crumb won’t stick.
• Leftover lamb and couscous make an excellent lunch salad the next day.
• Swap pomegranate with grapes or a drizzle of balsamic glaze if needed