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Crusted Lamb Rack with Rhubarb

This almond- and herb-coated lamb gives a twist to your Sunday roast

Prep Time

    •    Prep and cook time: 50 minutes
    •    Yield: Serves 6


    •    olive oil
    •    750g rhubarb
    •    2 racks of lamb
    •    6 tbsps runny honey
    •    2 tbsps Dijon mustard
    •    1 handful of breadcrumbs
    •    75g whole or flaked almonds
    •    1 bunch of fresh mixed herbs, such as parsley, mint or chives


  1. Preheat the oven to 200ºC/gas 6.

  2. Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.

  3. Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.

  4. Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.

  5. Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.

  6. Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.

This great family recipe is thanks to Jamie Oliver Recipes at


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