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Herb Crusted Lamb Cutlets

Great idea for the that dinner party.


  • 3 Rack Of Lamb (4)
  • 1/4 cup fresh wholemeal breadcrumbs
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 2 tsp fresh thyme leaves, finely chopped
  • 3 garlic cloves, crushed
  • 3 tsp pesto
  • 1 tbsp Dijon Mustard

Serves: 4

Cooks in: 30 mins Prep 15 min

Difficulty: Easy


  1. Preheat the oven to 220c.  Place lamb in a roasting dish and brown all sides and then bush on Dijon Mustard onto each rack.
  2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well.  Press the breadcrumb mixture evenly over the lamb racks.
  3. Roast lamb uncovered for 10 minutes.  Reduce oven temperature to 160c and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
  4. Remove lamb.  Cover loosley and rest for 5 minutes before cutting the racks.


Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.


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