Post: Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb with Seasonal Vegetables, Fondant Potatoes and a Madeira jus

Herb Crusted Rack of Lamb w/ seasonal veg, fondant potatoes and madeira jus

Author: Terry
Prep time:
Cook time:
Total time:
Serves: 2
To simplify, replace the fondant potatoes with boiled baby potatoes, and use frozen peas and broadbeans with butter for your veg.
  • 1 rack of lamb (8 bones) – Ask your butcher to French trim, removing most of the fat.
  • Sea salt and freshly ground black pepper
  • ½ tbsp. Dijon mustard
  • Herb Crust
  • 50g white breadcrumbs
  • 1tbsp fresh parsley leaves
  • 1tbsp fresh basil leaves
  • 1tsp thyme leaves
  • 1tsp rosemary leaves
  • ½ clove garlic
  • Sunflower Oil (if required)
  • Fondant Potatoes
  • 2 – 3 rooster potatoes
  • 50g butter
  • 1 clove garlic (lightly crushed)
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 50ml homemade white chicken stock
  • Seasonal Vegetables
  • 6 asparagus spears
  • 6 spring onions
  • 25g garden peas (shelled)
  • 25g broad beans (shelled)
  • 3 mint leaves
  • 1 large basil leaf
  • 50ml light chicken stock
  • 25g butter
  • Handful of Pea Shoots (for decoration)
  • Madeira Jus
  • 1 shallot
  • 1 clove garlic (crushed)
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1tbsp sunflower oil
  • 10g butter
  • Splash of Sherry Vinegar
  • 50ml madeira wine
  • 100ml dark chicken stock
  1. Preheat oven to 200⁰ C
Prepare the Lamb
  1. Cut the rack in half. Season and cover in sunflower oil and brown well on all sides. Set aside.
Herb Crust
  1. Blitz parsley, basil, thyme, rosemary, ½ clove garlic with breadcrumbs to form a bright green crust. Add a little oil if necessary.
  2. Lightly coat each rack of lamb with ¼ tbsp of Dijon mustard. Roll the top of the lamb in the herb mixture and place on a baking tray.
Fondant Potatoes
  1. Cut 3 cylinders out of the rooster potatoes using a scone cutter. In a saucepan, place 50g butter, clove garlic (lightly crushed), 2 sprigs thyme, sprig rosemary and heat well on medium temp until the butter is foaming. Ensure the butter does not burn. Add the potatoes and cook until golden brown on all sides. This may take 15-20 minutes. Add 50ml white chicken stock to stop the butter burning. Place the saucepan on the same tray as the lamb and place in the oven until lamb is cooked to 50⁰ C or medium rare. Will take approx. 10-15 mins depending on how long the lamb was sitting on the table.
Madeira Jus
  1. Chop the shallot roughly and brown in a saucepan with a little oil, clove garlic, thyme and rosemary. Once browned, add a knob of butter and remove from the heat. Once melted, return to the heat and de-glaze the pan with a splash of sherry vinegar. Add 50 ml of madeira wine and reduce by half. Add 100ml of brown chicken stock and reduce by half until it is the required consistency. Strain through a sieve and set aside in a fresh saucepan and keep warm.
Prepare Vegetables
  1. Cut the asparagus in half and peel the skin from base of head to the bottom. Peel the outer layer of the spring onions and trim to twice the size of asparagus. Trim off roots without breaking the onion. Julienne 3 mint leaves and 1 basil leave. Add 50 ml light chicken stock and 25g butter to a saucepan and bring to a rapid boil. Add the spring onions and cover. After 30 seconds, add the asparagus. After 30 seconds, add the garden peas, broad beans and the herbs. Strain through sieve until plating up
  2. Lamb should be cooked at this stage and have rested for 5 – 10 mins. Place on a chopping board along with the potatoes. Cut each rack in half.
  3. To serve, arrange the potatoes and half the asparagus/spring onions on the plate. Place the lamb resting against the potatoes. Add a sprinkle of salt to the meat, the remaining vegetables and finish off with the madeira jus and some pea shoots.


About Terry

Terry Lyons
Terry Lyons

Terry was a competitor on Masterchef
Ireland 2012, where he reached the final.
In what was an amazing experience, he
documented his journey on his blog, as
well as regular recipes.