Herb-crusted rack of lamb

Total time: 1hr 15m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 581 Kcal, 39g Protein, 19g Carbohydrates, 36g Fat


  • Meat
  • 2 racks of lamb (approx. 400 g each)
  • 2 shallot
  • 1 bunch chervil
  • 1 bunch thyme
  • 1 bunch tarragon
  • 0.5 bunch parsley
  • 90 g butter
  • 1 tbsp olive oil
  • 2 slices toast bread, crust removed
  • 2 tbsp mustard
  • salt and pepper to taste
  • Vegetables
  • 400 g sugar snap peas
  • 1 tbsp lemon juice
  • a little salt and pepper to taste
  • 1 shallot

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  • Roast in the oven

    for approx. 20-25 mins. in the centre of an oven preheated to 180°C (core temperature approx. 60°C).
  • Meat

    Remove the racks from the fridge about an hour before preparing. Roughly chop 2 shallots and, in a food processor, finely puree with the herbs (without stalks), the shredded bread and 60g of butter. Heat the oil in a frying pan, brown the racks all over for approx. 3 mins., line up in a wide-bottomed oven-proof dish. Brush the racks with mustard, season and evenly coat with the herb mixture.
  • Vegetables

    Meanwhile, finely chop the shallot and sauté in the remaining butter. Add the mange-tout, cover and sauté for approx. 10 mins. Season the mange-tout, add the lemon juice. Remove the racks, cover with foil and leave to rest for approx. 10 mins. Slice the racks into portions and serve with the mange-tout.
  • Serve with:

    rosemary potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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