Create a sensation for your next dinner party with this great tasting interpretation of the traditional lamb dish.

Prep Time: 15 mins / Cook Time: 45 mins

Serves 3 to 4


1 (7 bone) rack of lamb, trimmed and frenched
1/2-cup fresh breadcrumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1-teaspoon salt 1/4-teaspoon black pepper
2 tablespoons olive oil
1-teaspoon Cape Herb & Spice Sea salt
1-teaspoon Cape Herb & Spice black pepper
2 tablespoons Filippo Berio olive oil
1 tablespoon Dijon mustard


Preheat oven to 230º C (450º F) (Move oven rack to the center position.

In a large bowl, combine breadcrumbs, garlic, rosemary, 1-teaspoon salt and 1/4-teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.

Brush rack of lamb with the mustard. Roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.

With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.

Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.