Recipes of the World – from the Falkland Islands

Roast Rack of Lamb with Herb Crust


For the meat

4 racks of lamb, French trimmed Dijon mustard
2 table spoons of olive oil
salt and pepper

For the crust

4 garlic cloves, chopped
a big stalk Rosemary, chives, flat leaf parsley, coriander, fresh mint
2 tbsp olive oil
200g fresh white breadcrumbs
2 tbsp melted butter
juice and zest of 1 lemon
1 tbsp pink peppercorn
salt and pepper


Brush the racks with a little olive oil and season with the salt and pepper. Heat a large heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for 1-2 minutes, then turn and brown the other sides for a further minute, sear all the exposed meat. Remove and repeat with the remaining two racks.

To make the crust combine all ingredients using a fork, do not over mix.

Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Brush the meaty side with the Dijon mustard and spread the crust firmly on the meat. Roast for about 8 minutes for very pink meat or 12 for medium, 15 minutes for well-done.

Transfer the lamb to a warmed plate, allow to rest for 5 minutes before eating.

Served with smoked potato mash, steamed seasonal vegetables and a red wine and shallots gravy.