Green lamb:

Green lamb:

Prep:           5 mins.

Cooking:      15 mins.

Course:        Main

Serves:        2

Rating:         4:  Tricky


  • A full rack of lamb or a lamb fillet
  • Bunch of fresh flat-leaved parsley
  • Some fresh rosemary leaves, avoiding the hard brown bits on the ends – yeah, I know it’s a phaph to trim them….but go on…. Indulge me on this occasion…. How many?  You’re cooking the friggin dish!
  • 2 cloves garlic (chopped) or more
  • 250g white breadcrumbs, ideally half dried, half fresh but you do what you think
  • 50g butter
  • Whole grain mustard
  • Oven preheated to gas mk 9/240 oC
  • Food processor?
  • Roasting tin
  • Frying pan.griddle



  • Blitz (in a food processor) all herbs, garlic & breadcrumbs, progressively, to give a fine mixture.
  • Season the lamb well, gently heat the butter in a pan until foaming.
  • Brown the lamb for 5 minutes over a medium heat without blackening the butter.
  • Remove & rest for at least 10 minutes.
  • Brush lamb with the whole grain mustard & roll in the breadcrumb mix to liberally coat it evenly. Load the top with more mixture to give a good layer.  Dribble (that’s an anti-posh way of drizzling) the rest of the butter onto the coating….probably adding a bit more for good measure.
  • Place the loaded lamb in a well-oiled roasting tin & put into the oven (pre-heated to 240 degs C) for 6 minutes.
  • Remove & leave to rest in its tin and under foil for 5 minutes before slicing it almost through, between each rib, with a sharp knife. That period of resting is important.  The lamb should be nice’n’pink when sliced.

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