• 2 racks of lamb
  • 75g fresh breadcrumb
  • 25 g chopped fresh herb combinations –parsley and thyme etc – just leaves, no stalk
  • 1 small shallot, finely chopped
  • 4-6 black garlic cloves, depending on size
  • lemon zest to taste
  • salt and pepper
  • olive oil


  1. Blend all the ingredients other than the olive oil or butter in a food processor until well mixed.
  2. Add the oil to bind together.

Preheat oven to 200c/400f/gas 7

  1. Heat a non-stick pan or griddle and lightly rub the lamb with oil and salt and pepper before sealing on all sides.
  2. Leave to cool before taking an amount of crumbs to form a “coat” on the top side of the racks, spreading and pressing down to form a thickness of about half cm.
  3. Roast either on a bed of vegetables or a rack for between 15 and 20 minutes depending on how pink you like your meat.
  4. Rest in a warm, draught-free place for 15 minutes.
  5. Carve either into cutlets or mini racks of three cutlets per person.
  6. Serve with your vegetable choice