Crusted Rack of Lamb with Potato, Green Bean and Pine Nut Salad

Parmesan cheese, olives and sun-dried tomatoes add a piquant kick to a fresh breadcrumb crust for juicy lamb
By Jo Pratt
Crusted Rack of Lamb with Potato, Green Bean and Pine Nut Salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 2 racks of lamb, French trimmed (6-8 bones per rack)
  • flakedsea salt and freshly ground black pepper
  • 2 tbsp olive oil, plus extra for frying
  • 50 g freshwhite breadcrumbs
  • 1 tbsp oregano, chopped
  • 50 g parmesan, grated
  • about 10 black olives, pitted and finely chopped
  • 2 tbsp sun-dried tomato purée

For the potato salad:

  • 400 g waxy new potatoes
  • 400 g green beans
  • 3 tbsp extra virgin olive oil
  • 75 g pine kernels
  • 2 cloves garlic, crushed
  • 1 small lemon, juice only

Tips and Suggestions

Charlotte new potatoes are a good variety to use in this dish.


1. Preheat the oven to 220C/gas 7.

2. Season the lamb all over with salt and pepper. Heat a roasting tin or large ovenproof frying pan over a medium heat, adding a little olive oil. Place the lamb fat-side down in the tin. Fry for about 5-8 minutes until the fat is melting and turning golden. Increase the heat and brown the meat all over. Remove the lamb from the tin and set aside on a board.

3. To make the crust, mix together the breadcrumbs, oregano, cheese, olives and 2 tbsp of olive oil. Season the mixture with some salt and pepper.

4. Spread the sun-dried tomato paste over the fat side of the racks of lamb, and then press the crust mixture on top.

5. Return the lamb to the tin or frying pan, crust-side up. Place in the oven for 20 minutes, so that the lamb cooks to a pinkish finish. Roast it for longer if you prefer.

6. While the lamb is cooking, make the potato salad. Place the potatoes in a large saucepan of salted water and bring to the boil. Cook for around 10 minutes, depending on size, until the potatoes are just tender. Drain, and as soon as the potatoes are cool enough to handle, cut them into quarters lengthways, giving slim wedges.

7. Meanwhile, cook the beans in a saucepan of boiling salted water for about 5 minutes until just tender. Drain well.

8. Heat the olive oil in a large frying pan and gently cook the pine nuts, stirring frequently, until they are just golden. Add the garlic and after about 30 seconds toss in the cooked potatoes, beans, lemon juice and seasoning. Set aside.

9. Remove the lamb from the oven and leave it to rest for about 5 minutes.

10. Carve the lamb, either by cutting each rack in half to give a mini-rack, or cutting them into individual cutlets. Serve with the potato salad.

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