Mint and Parmesan Crust for Lamb


This is the perfect crust for a lamb rack in my opinion; the deep flavours of mint, mustard and Parmesan really work with the slight gamey flavours of the rack of lamb or rump. Also the colour makes a great dinner party dish.



For the crust

600g Breadcrumbs

A good glug of EVOO

150g mint

100g Parmesan

100g Parsley

50g Dijon mustard


  1. 1. Toast bread to dry it out or use stale bread.
  2. 2. Process it to fine breadcrumbs.
  3. 3. In the food processor also add the other ingredients.
  4. 4. Slowly add olive oil to bind the ingredients.
  5. 5. Flatten out the breadcrumbs onto a sheet of glad wrap (Clingfilm) or baking paper and store in the refrigerator.
  6. 6. When required remove and cut a perfect piece to fit your lamb, “glue” it on with a little more mustard.