Servings 4/6



20/30 mins

Prep. time:

30 minutes PLUS marinating time.




  • 4 x 4-bone French-trimmed British lamb racks

    For the marinade

    • Olive oil
    • 1 tbsp of crushed garlic
    • 1 tbsp of crushed ginger
    • 1/4 lemon juiced
    • Maldon salt

    For the herb crust               

    • 1 tbsp of cumin seeds
    • 1 tbsp of coriander seeds
    • 1 tbsp of fennel seeds
    • 2 tbsp of fresh coriander finely chopped
    • 2 tbsp of fresh basil finely chopped
    • 4 tbsp of unsalted butter softened
    • 2 tbsp of breadcrumbs or panko crumbs
    • Some fresh blueberries to finish
    • 250ml of lamb gravy
    • Spinach and new potatoes optional
    • Fresh mint (small bunch)
    • Maldon salt

Step by Step Instructions

Step 1
  • Trim off any fat from the lamb racks.
  • Mix together the lemon juice, ginger and garlic for the marinade and add a little olive oil. Coat the lamb with the marinade and leave in the fridge for several hours. This can be done the day before.
Step 3
  • Heat some olive oil in a heavy-based frying pan, add the marinated lamb racks and seal over a high heat until the outside is well coloured.
  • Transfer the lamb to a baking tray and allow to reach room temperature.
  • Cut the crust from the fridge to fit each rack.
  • Put in a preheated oven at 190°C and roast the lamb for 10 /15minutes.
Step 2
  • In a dry frying pan, toast the dried spices over a medium heat.
  • Crush them coarsely with a pestle and mortar or use a food blender.
  • Now mix the spices with the coriander and basil and add the softened butter. Cream the mixture together and mix in the breadcrumbs. Spoon the crust on to a piece of greaseproof paper and spread it out thinly with a spatula – enough for four racks. Put in the fridge to chill and set.
Step 4
  • Remove and leave to rest for a few minutes and before serving return to the oven for three minutes.
  • Carve the racks into cutlets using a sharp knife so that you keep the crust intact.
  • Serve on some wilted spinach with some roasted new potatoes and a rich lamb gravy. I finished the gravy jus with fresh blueberries but this is optional. Her Majesty loved fresh mint sauce, which is delicious with it. This is a really luxurious meal ideal for a special occasion.

Buen Provecho