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Recipe for :

Crumbled Lamb Rack

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.


2 New Zealand fully French trimmed lamb racks
3 tbsp natural dry breadcrumbs (see Hints and Tips)
1 tsp garlic purée
1tbsp chopped fresh parsley
2 tsp finely grated lemon zest
Drizzle of oil

  • Preheat oven to 220ºC / 425ºF / Gas Mark 7.
  • Mix together the breadcrumbs, garlic purée, parsley and lemon zest and season with salt and pepper.
  • Cut each rack of lamb in half.
  • Rub a little oil into each piece. Press the crumb mixture on the outside of each rack.
  • Transfer to a roasting tin and roast for 30 minutes until lamb is cooked through.
  • Allow the lamb to rest for 10 minutes before serving with roast potatoes and salad.

Alternative Options

Mint and mustard crust

1 tsp mint sauce
1 tsp wholegrain mustard
3 tsp natural breadcrumbs

  • Simply mix together and use as above.

Sun-dried tomatoes and chillicrust

3 tsp natural breadcrumbs
1 - 2 tsp sun-dried tomato paste
a good splash Tabasco (optional)

  • Simply mix together and use as above.

Hints and Tips

Use natural coloured dry breadcrumbs for the best finish.

If using frozen meat allow about 5 minutes per 450g / 1lb for speedy thawing in the microwave.

Serves 4

Meat New Zealand

© Meat New Zealand 2001