Recipe = Herb Crusted Rack of Lamb on 20Oct2018

did my first pistachio crusted rack of lamb on 15.3.2015. ^^

i just followed Chef John’s pistachio crusted rack of lamb recipe.

while we were devouring the other dishes, I just put the lamb rack into a 210degC oven for 23 mins and voila, I had a very impressive-looking & tasty pistachio crusted lamb which everyone really enjoyed!


it was a break of a few years.

lately i started cooking this rack of lamb a few times.

i was lazy to make the chopped pistachio, so i just improvised (or actually just shortcut the process) by doing a herb crust instead of pistachio. 🙂

i served the rack of lamb as a hot tapas for 8pax friends dinner on 21.3.2018. ^^

this lamb bought from qbfoods already denuded (frenched & caps off). i religiously removed the remaining fat (very little of it, would have been a mountain of fat if not denuded) & some membrane. i decided to simplify the effort so no chopped pistachio, just herb crusted.

roasted at 210egC for about 22-23mins.

everyone loved it including CL who generally avoids take lamb. 🙂

more recently, i did the herb crusted rack of lamb for wife’s good friend family J, H and M. 🙂

the rack of lamb was very good. i lazy to do pistachio crusted so just used chopped fresh celery (could not get parsley) and chopped mint from my garden).

H told J and my wife (who also doesn’t take lamb) that it was like a very good chicken. indeed no gamey taste, very tender & moist, and nice flavour. M loved the crust too.

c.h.e.f andy


  • 1 frenched lamb rack (standard 8 ribs, about 800g, good for 4)
  • 1 cup of chopped herbs (parsley…for this time i used mint and celery)
  • 2 tbsp breadcrumbs
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • sea salt & coarse black pepper to taste
  • 2 tbsp dijon mustard


  1. Prepare the lamb rack – cut/trim away the fat (to reduce the strong gamey taste/smell), cut about 2cm every 2 ribs w/o cutting into the loin (this for easy serving of the lamb rack afterwards), season with sea salt & coarse black pepper & pangrilled including the ends over a very hot pan. set aside on an aluminium lined baking tray & reserve.
  2. Prepare the herb crust mix – chopped 1 cup of herbs. in a large bowl add 2 tablespoons breadcrumbs, 1 tablespoon olive oil & 1 tablespoon melted butter, & mix.
  3. coat the lamb loin with 2 tablespoon of dijon mustard. This serves as binder to enable herb crust to stick. now coat the herb mix on the lamb to form a crust. Preheat oven to 210degC and place the lamb in the oven for 22minutes (or longer if you like it more done). serve

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