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A Weekday Menu Recipe

Parsleyed Rack of Lamb   HT   MC  50mins

Serves 4      Hot    Lamb   Alcohol  Herbs  Main Course  Eggless



2 x Racks of Lamb (6 cutlets each)

Salt and Pepper

3 teasp Mustard Powder

1 tbsp Dry White Wine (check manufacture)

6 tbsp Fresh White Breadcrumbs

3 tbsp Freshly chopped Parsley

1 teasp Garlic, finely chopped

14g/ oz Butter




1. Heat the oven to 200C, 400F, Gas mark 6. Make cuts through the fat on top of both joints to create a diamond effect. Season the trimmed racks of lamb generously with salt and freshly ground black pepper. Roast in the oven for 30 minutes.


2. Mix together the dry mustard and dry white wine to form a paste. Brush this all over the racks of lamb.


3. Mix together the breadcrumbs, finely chopped parsley and garlic and pat the mixture over the fat. Dot with butter. Return the meat to the oven and roast for a further 10 minutes.


4. Garnish each exposed bone with cutlet frills before serving.



Serving suggestions: 

Accompaniments:           Baked Honeyed Vegetables

Dessert:                              Cranberry Apple Oat Crumble



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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