Recipe by Shelley @dishydishesx on Instagram

A beautifully roasted rack of lamb is one of those dishes that feels wonderfully special yet is surprisingly simple to prepare. Our Organic Rack of Lamb is naturally tender with a delicate sweetness that pairs perfectly with the fresh, aromatic flavours of basil, garlic and Parmesan.

Finished with a crisp golden herb crust and served blushing pink, this recipe makes an impressive centrepiece for a weekend roast, dinner party or family celebration.

Ingredients

• 2 Organic Racks of Lamb
• Salt and freshly ground black pepper
• 1 tbsp olive oil (for searing)

For the Basil & Parmesan Crust

• 1 large bunch fresh basil
• 4 garlic cloves
• 100g Parmesan, finely grated
• A drizzle of extra virgin olive oil
• 2 generous handfuls of panko breadcrumbs
• 2 tbsp Dijon mustard

To Serve

• Roasted Jersey Royal potatoes
• Roasted chilli broccoli
• Rocket, tomato and burrata salad

Method

1. Prepare the Herb Crust

Add the basil, garlic, Parmesan and a drizzle of olive oil to a food processor. Blitz until finely combined.

Add the panko breadcrumbs and pulse briefly until everything comes together into a coarse, vibrant green crumb. Take care not to over-process, as the mixture should retain some texture.

2. Sear the Lamb

Preheat the oven to 180°C (160°C fan/Gas Mark 4).

Season the racks of lamb generously on all sides with sea salt and freshly ground black pepper.

Heat the olive oil in a large frying pan over a high heat. Sear the lamb for around 2 minutes on each side until beautifully golden, including the ends of the racks.

3. Add the Crust

Brush the fat side of each rack generously with Dijon mustard.

Press the basil and Parmesan crumb firmly onto the mustard-coated fat, creating an even crust across the top of each rack.

4. Roast

Transfer the lamb to a roasting tray, crust-side up.

Roast for approximately 15 minutes for medium-rare. If you prefer your lamb more well done, cook for an additional 3–5 minutes.

5. Rest

Remove the lamb from the oven and loosely cover with foil.

Allow it to rest for 5–10 minutes before carving. Resting helps the juices redistribute, ensuring every chop stays beautifully tender.

6. Serve

Slice each rack into individual cutlets and arrange on warm plates.

Serve with roasted Jersey Royals, roasted chilli broccoli and a fresh rocket, tomato and burrata salad for a colourful seasonal meal.