Herb-crusted lamb cutlets

Herb-crusted lamb cutlets



Prep Time


Cook Time



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


  • 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
  • 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
  • Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets
  • Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato


  • 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
  • Tip: Roasts need to rest for about 10 to 20 minutes before carving
  • This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result
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