Crusted rack of lamb is the cut that dresses up for dinner when the others are perfectly happy in their working clothes — and there is absolutely a place for both. This version starts with a carret de cordero from Diego, a butcher in Rute, Córdoba, where I'd never seen rack on sale before. Twenty-two euros for 1.5kg. Expensive by local standards, and worth every cent. A generous coat of Dijon mustard, a herb breadcrumb crust pressed firmly on top, and thirty to forty minutes in the oven depending on how you like your lamb.

INGREDIENTS

• 1 rack of lamb (approximately 1.5kg)
• Dijon mustard, a generous amount
• Large handful of fresh breadcrumbs
• 2–3 garlic cloves, finely chopped
• Fresh rosemary, finely chopped
• Black pepper
• Olive oil

METHOD

Preheat the oven to 180°C (non-fan). If using a fan oven, reduce by 5°C and check 5 minutes early.

Run a sharp knife between each chop to separate the bones slightly. French trim if you wish — scraping the bones clean for presentation — but it isn't necessary.

Brush the rack generously all over with Dijon mustard.

Mix the breadcrumbs, garlic, rosemary and black pepper together. Press the mixture firmly onto the mustard-coated rack, covering the meat side well.

Place fat-side up in a roasting tin. Cook for 30 minutes for rare, 35 minutes for medium, or 40 minutes for no pink.

Rest for at least 10 minutes before carving between the bones.

CRUSTED RACK OF LAMB – THE FLEXIBLE CHEF'S NOTES

A herb crusted rack of lamb is a magnificent thing, but let me be honest: it doesn't surpass neck fillet, shank, leg or shoulder — and certainly not stuffed and rolled breast. Rack is the occasion cut. The others are the everyday ones.

The crust here is simple — the Dijon acts as glue and adds a quiet heat that works beautifully with the lamb. Cook fat-side up throughout; the fat bastes the meat as it renders. The timings above were tested in an unfamiliar non-fan oven, so treat them as a guide. Resting for at least 10 minutes before carving is not optional.

Serve with olive oil-roasted potatoes with fresh rosemary, steamed broccoli, a little gravy and homemade mint sauce. My Nearly Colman's Mint Sauce goes particularly well. If you enjoy lamb in a more rustic Andalucían style, my Chuletillas de Cordero is worth a look.

This crusted rack of lamb recipe is part of the Lamb & Goat Hub — a collection of lamb and goat recipes from Casa Adora and the road. Explore the full collection.
This crusted rack of lamb is also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef