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Frenched Lamb Rack With Herb Crust

Published 1st January, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 40 Mins


  • 1 Barossa Fine Foods Lamb Rack (8 chops)
  • ¼ Cup Coarse Breadcrumbs
  • ¼ Cup Italian Parsley, finely chopped
  • 1 tbls Thyme Leaves, finely chopped
  • 2 Cloves Garlic, minced
  • 1 tbls Wholegrain Mustard
  • ½ tsp Sea Salt
  • ½ tsp Cracked Black Pepper
  • 2 tbls Olive Oil


  1. To prepare the Lamb Rack, with a small sharp knife remove any excess fat, French the bones by scraping the knife along the bones to remove any fat or meat, making sure you scrape away from yourself.
  2. In a small bowl combine the breadcrumbs, parsley, thyme, garlic, wholegrain mustard, sea salt, black pepper and olive oil. Mix all ingredients together.
  3. Firmly press the herb mixture onto the lamb rack, place in a baking tray lined with baking paper, bake in a preheated oven at 180℃ for 30-35 minutes. Allow to rest for 10 minutes before carving.
  4. To serve cut rack between every second bone, serve with celeriac mash, kalettes & gravy.