Rack of lamb with an olive and caper crust
- December 2017
- Serves 4
- 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.
- 21.2g (6g saturated)
- 13.3g (1.1g sugars)
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.
A classic lamb dish deserves a classic claret (red bordeaux), ideally a merlot-rich saint émilion or pomerol.
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