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Rack of Lamb with Crumb Crust

New Zealand Spring Frenched Lamb Rack is seasoned to perfection with a blend of fresh parsley, dried thyme, garlic, and a drizzle of extra virgin olive oil. But the real magic happens when it's coated with a delightful breadcrumb mixture, creating a delectable crust that adds a delightful crunch.

Rack of Lamb with Crumb Crust


  • 1 New Zealand Spring Frenched Lamb Rack
  • 2 tablespoons Parsley, fresh
  • 1/2 teaspoon thyme, dried
  • 1 Large Clove Garlic, minced
  • 1 tablespoon (15 ml ) Olive Oil, Extra Virgin
  • 1/2 cup Breadcrumbs, Fresh
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper to taste
Prep time
10 minutes
Cook time
15 minutes


  1. Combine parsley, thyme, garlic, olive oil and breadcrumbs, and season lamb on both sides with salt and pepper.
  2. Sear the meat side of the rack over high heat until it is brown.
  3. Remove from fire and paint the meat side with mustard and press on breadcrumb mixture.
  4. Return to grill and place rack bone side down. If using a gas grill, reduce heat to medium. If using charcoal, place rack in cooler part of the grill.
  5. Grill 10 to 15 minutes. Just before serving, turn rack so breadcrumbs brown.
  6. Hints and Tips
  7. Serve with garlic Basil Mashed Potatoes.
  8. Quick Cuisine: add pesto from the refrigerated section of your supermarket to mashed potatoes. Cranberry Glazed Baby Carrots. Quick Cuisine: add supermarket cran-raspberry glaze to sautéed baby carrots.
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