• 25g unsalted butter
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 25g fresh breadcrumbs
  • 1 tsp Dijon mustard
  • Salt & freshly ground black pepper
  • Rack of lamb
  • Redcurrant & Mint Sauce to serve (see recipe)


  • STEP 1
    Preheat the oven to Gas 7 (220C). Melt the butter in a small pan and mix in the herbs, breadcrumbs and mustard. Season well with salt and pepper.
  • STEP 2
    Wash the lamb, pat dry and place in a roasting tin. Cover the fatty side with the breadcrumb mixture and roast for approximately 40 minutes or depending on how cooked you like your meat.

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