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Herb-crusted lamb cutlets

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4 frenched Lamb cutlet racks (3 cutlets in each)
0.25 cup fresh wholemeal breadcrumbs
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 tsp fresh thyme leaves, finely chopped
3 cloves garlic, crushed
3 tsp pesto
roasted vegetables like red onion wedges, zucchini and sweet potato to serve


1 Preheat the oven to 200°C. Place lamb in a roasting dish. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
2 Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
3 Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
4 Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.


1 Suggested roasting times for Rack of lamb, four rib roast, crown roast: Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
2 Tip: Roasts need to rest for about 10 to 20 minutes before carving.
3 This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.