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  • Serves 3
  • 1 hour 0 mins
  • Oven temp 190C/375F/ gas5


450g Northern Ireland Farm Quality Assured lamb rack

4 shallots

1 x 15ml (1tbsp) oil

15g butter

50g breadcrumbs  

1 x 5ml (1tsp) dried rosemary

1 x 15ml (1tbsp) Dijon mustard


Chopping board, knife, measuring spoons, frying pan, tongs, roasting tin, wooden spoon, pastry brush, spoon, oven gloves.


  1.      Preheat oven to 190°C/Gas mark 5.
  2.      Peel, remove the top and bottom of the shallots and finely chop.
  3.      Heat a large frying pan and dry fry the lamb on all sides to seal before placing in a roasting tin.
  4.      Add the oil, butter and shallots to the same frying pan and gently fry the shallots for 2 minutes.
  5.      Add the breadcrumbs and rosemary, stir and fry for a further 2 minutes.
  6.      Brush the lamb with the Dijon mustard.
  7.      Spoon the breadcrumb mixture on top of the lamb.
  8.      Cook the lamb for 40-45 minutes.
  9.      Remove from the oven and leave to rest for 10 minutes.
  10.      Slice the lamb into cutlets to serve.

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