Walnut & herb crusted lamb racks

Nut crusted frenched lamb rack pieces on a plate with carrots and pot of white sauce
Good quality lamb racks coated in an irresistible blend of walnut, herbs and Dijon mustard crust are perfect to serve for Christmas.

Prep Time 15 mins
Cook Time 30 mins
Course Dinner
Servings 4


For the Crust


  • Take the lamb out of the fridge and let it come to room temperature. Preheat the oven to 180C.
  • Sprinkle salt and black pepper all over the lamb and sear in a hot frying pan on a high heat with oil and butter for 2-3 minutes, turning with tongs until golden all over.
  • Put the racks on a roasting tray and let cool.
  • In a cordless blender, pulse walnuts, thyme, rosemary, garlic until well combined. Add oil, season with coarse salt and cracked pepper. Mix well.
  • Generously brush mustard all over lamb. Press walnut mixture onto mustard to form a crust.
  • Roast for 25 minutes, until the crust is crisp. Remove the lamb from the oven and leave to rest for 10 minutes before serving with the roast baby carrots (optional).
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