Rack of lamb with an olive and caper crust

Rack of lamb with an olive and caper crust
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 20-30 min

Instead of turkey this year, try our Christmas lamb recipe. A showstopper rack of French-trimmed lamb, with an olive and breadcrumb crust, that’s ready in just 45 minutes.

Or you could spice things up with our slow-cooked curried leg of lamb recipe.

Nutrition: per serving

Calories
345kcals
Fat
21.2g (6g saturated)
Protein
24.4g
Carbohydrates
13.3g (1.1g sugars)
Fibre
1.7g
Salt
0.7g
Calories
345kcals
Fat
21.2g (6g saturated)
Protein
24.4g
Carbohydrates
13.3g (1.1g sugars)
Fibre
1.7g
Salt
0.7g

Ingredients

  • 2 x 300g lamb racks, French trimmed (see know-how)

For the breadcrumb crust

  • 65g fresh white breadcrumbs
  • Grated zest 2 lemons and juice ½
  • 20g parmesan or grana padano, finely grated
  • 2 tbsp chopped fresh parsley

For the olive paste

  • 50g black olives, finely chopped
  • 1 tbsp capers, chopped
  • 4 fresh thyme sprigs, leaves picked and chopped
  • Glug olive oil, plus extra to grease

Method

  1.  Heat the oven to 220°C/fan 200°C/gas 7. For the crust, combine the breadcrumbs, half the lemon zest, the grated cheese and chopped parsley in a bowl.
  2.  For the olive paste, whizz the black olives, capers, thyme leaves, remaining lemon zest and the juice, and enough olive oil in a food processor to make a thick paste (or mix to a coarse paste in a pestle and mortar). Smear the olive paste all over the meat, then press the cheesy breadcrumb crust on top to coat evenly.
  3. Put the lamb on a lightly oiled baking tray and roast for 20 minutes for rare or 25-30 minutes for medium to well done.
  4. Remove from the oven and cover with foil for 5 minutes to rest before carving. Serve with seasonal vegetables.

delicious. tips

  1. French-trimmed lamb racks have had the bones cleaned of all fat and sinew to give a neat appearance. Ask your butcher to do this for you, or find a step-by-step guide on how to French trim a rack of lamb, here.

  2. A classic lamb dish deserves a classic claret (red bordeaux), ideally a merlot-rich saint émilion or pomerol.

Recipe By

The delicious. food team

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