Lamb rack with sourdough, lemon and herb crust

Ideal for dinner tonight.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
Tender, juicy lamb rack with a tasty sourdough, lemon and herb crust - wholesome and delicious, and perfect for dinner tonight.


Lamb rack with sourdough, lemon and herb crust
  • 500 gram baby potatoes, peeled, quartered
  • 1/4 cup olive oil, plus 1 tablespoon extra
  • 1/2 520g woolworths sourdough loaf, processed into breadcrumbs
  • 1 tablespoon finely chopped thyme
  • 1 lemon, grated zest
  • 2 8 ribs lamb racks, trimmed (see tip)
  • 2 tablespoon dijon mustard
  • 400 gram cherry truss tomatoes
  • woolworths select frozen australian baby peas, steamed, to serve


Lamb rack with sourdough, lemon and herb crust
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Combine potatoes and half the oil in a large baking dish. Toss to coat and season to taste. Bake for 20 minutes.
  • 3
    In a bowl combine crumbs, remaining oil, thyme and zest. Season to taste and mix well.
  • 4
    Heat extra oil in large frying pan on high. Sear lamb for 4-5 minutes, all over. Cool slightly.
  • 5
    Spread 1 tablespoon mustard over each rack. Then press crumb mixture firmly over meat side. Transfer to baking dish with potatoes. Bake for 15-20 minutes, for medium, or until cooked to taste. Add tomatoes to tray for final 10 minutes of cooking time.
  • 6
    Rest lamb, loosely covered with foil, for 10 minutes before cutting into two rib pieces. Serve with potatoes, truss tomatoes and peas.


You can trim lamb racks at home by scraping along the rib bones with a small sharp knife, removing excess sinew and fatty tissue until trimmed and cleaned.

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