Herb-crusted lamb cutlets

Herb-crusted lamb cutlets

This would have to be one of the best recipes for lamb racks, the fresh herbs, basil pesto and fresh breadcrumbs combine to make this favourite cut of lamb even more extraordinary.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 frenched Lamb cutlet racks (3 cutlets in each)
  • ¼ cup fresh wholemeal breadcrumbs
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 2 tsp fresh thyme leaves, finely chopped
  • 3 cloves garlic, crushed
  • 3 tsp pesto
  • roasted vegetables like red onion wedges, zucchini and sweet potato to serve


Preheat the oven to 200°C. Place lamb in a roasting dish. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

Essential Tips

  • Suggested roasting times for Rack of lamb, four rib roast, crown roast: Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
  • Tip: Roasts need to rest for about 10 to 20 minutes before carving.
  • This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.

Herb-crusted lamb cutlets

Herb-crusted lamb cutlets
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From The Community

Mark Walsh
Jun 11, 2014 #

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Jun 10, 2014 #

Nice recipe with the pesto and herbs. For everyone out there with a combi steam oven try cooking it on the reduced times as in my 'Perfect rack of lamb' post www.cookwise.com.au Cheers Trudy

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