Herb-crusted lamb with potato bake

Herb-crusted lamb with potato bake
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 2
  • Syns per serving:

This meal makes a stunning Sunday lunch - at just 3.5 Syns for the lot!


  • 2 x 6-bone racks of lamb, French trimmed, visible fat removed
  • 1½ level tsp Dijon mustard
  • 400g green beans, to serve

For the bake:

  • 500g new potatoes, thinly sliced
  • 1 leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 level tbsp plain flour
  • Salt and freshly ground black pepper
  • 250ml vegetable bouillon, made up according to the packet instructions
  • 150ml skimmed milk
  • 15g finely grated fresh Parmesan

For the crust:

  • 1 slice wholemeal bread from a small 400g loaf
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh thyme leaves
  • Zest of 1 unwaxed lemon, plus wedges to serve


  1. Preheat your oven to 220°C/fan 200°C/gas 7. For the bake, mix together the potatoes, leek, garlic and flour in an ovenproof dish. Season, pour over the bouillon and milk, sprinkle over the Parmesan and add a twist of black pepper. Cover tightly with foil and bake for 30 minutes. Remove the foil and return to the oven for a further 15-20 minutes until golden.
  2. Meanwhile, make the crust by whizzing the bread, herbs and lemon zest together in a food processor. Season the lamb, then brush the meaty side with mustard and press on the crust mixture in an even layer. Place on a baking tray, crust-side up.
  3. Roast the lamb for 15 minutes for rare, 20 minutes for medium or 25 minutes for well done, then cover in foil and leave to rest for 5 minutes.
  4. Boil the green beans for 4-5 minutes, then drain. Slice the racks into cutlets, then divide the lamb, potatoes and beans between 4 plates and serve with lemon wedges.

Tip: You can ask your butcher to French-trim the lamb for you.

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