Herb Crusted Rack of Lamb…


Oh I do love the recipe here.. My husband was a resident of both Perth and Nowra in Australia during his preteen & teen years and loves the lamb he had there. I often procure lamb recipes, this one looks like one he’ll truly enjoy! I trust you will also. Visit lovingleisuretime.wordpress.com to see here beautiful treasures in poetry daily with an awesome recipe thrown in from time to time, as this treasure …

Loving Leisure Time

“Most people shy away from this delish cut of meat

for fear of not being able to cook it.

After all, it comes with bones and everything –

what’s not scary about that?

~ Jamie Oliver

Don’t be afraid!


I love Rack of Lamb;

 the breadcrumb crust is so flavoursome;

the  cutlets moist and finger- licking tasty.

Season, and brown all all sides to seal and brown the meat.


  • 25g fresh breadcrumbs, 1 slice of bread
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 3 tablespoons olive oil
  • 1 rack of lamb, trimmed and french-trimmed
  • 1 tablespoon Dijon mustard
  • Freshly ground sea salt and black black pepper


Rosemary is an amazing aromatic herb.

Breadcrumbs,  fresh rosemary, olive oil and seasoning…yum!


  1. Preheat the oven to 220C/435F/Gas 7.
  2. Season the lamb with salt and pepper.
  3. Add the 1 tbs of oil to a deep pan, once hot, add the lamb…

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